Dish

Kokoro

Kokoro is made by filling soy paper with sushi rice, avocado, cucumber, crab meat, and spicy mayo. The roll is then sliced into bite-sized pieces and served with soy sauce and wasabi. Kokoro is a great source of protein and healthy fats. However, it is high in sodium and should be consumed in moderation.

Asian cuisine› East Asian cuisine› Japanese cuisine

Snack

Origins and history

Kokoro is a relatively new dish that was created in the United States by Japanese-American chefs. It is a fusion of traditional Japanese sushi and American flavors. Kokoro is often enjoyed as a lunch or dinner option at sushi restaurants throughout the United States.

Dietary considerations

Suitable for Pescatarians. Contains crab meat.

Variations

There are many variations of Kokoro that can be found at sushi restaurants throughout the United States. Some recipes call for the addition of shrimp or eel, while others use different types of fish or vegetables. Some Kokoro rolls are also topped with spicy mayo or other sauces for added flavor.

Presentation and garnishing

Kokoro can be presented on a plate or in a bento box. It can be garnished with fresh herbs or sesame seeds for added flavor and presentation.

Tips & Tricks

When making Kokoro, be sure to use high-quality ingredients to ensure the best flavor. It is also important to slice the roll into bite-sized pieces for easy eating. If you are allergic to crab meat, you can substitute it with cooked shrimp or imitation crab meat.