Soulful Sushi Rolls

Ingredients

This recipe differs from traditional sushi by using collard greens instead of seaweed, and filling the rolls with fried chicken, pickled okra, and hot sauce. The result is a unique fusion of Japanese and Southern cuisine that is sure to satisfy your taste buds. We alse have the original recipe for Sushi, so you can check it out.

• 2 cups (470ml) cooked sushi rice 2 cups (470ml) cooked sushi rice
• 4 large collard green leaves 4 large collard green leaves
• 1 cup (240ml) all-purpose flour 1 cup (240ml) all-purpose flour
• 1 tsp salt 1 tsp salt
• 1 tsp black pepper 1 tsp black pepper
• 1 tsp garlic powder 1 tsp garlic powder
• 1 tsp paprika 1 tsp paprika
• 1 lb (450g) boneless, skinless chicken breasts, cut into strips 1 lb (450g) boneless, skinless chicken breasts, cut into strips
• 1 cup (240ml) buttermilk 1 cup (240ml) buttermilk
• 1 cup (240ml) vegetable oil 1 cup (240ml) vegetable oil
• 1/2 cup (120ml) pickled okra, sliced 1/2 cup (120ml) pickled okra, sliced
• 1/4 cup (60ml) hot sauce 1/4 cup (60ml) hot sauce

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 18g (4g saturated)
• Carbohydrates: 44g (2g sugars)
• Protein: 28g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the collard green leaves and pat dry. Remove the tough stem from each leaf and blanch in boiling water for 1-2 minutes until slightly softened. Drain and set aside.
2. 2.
   In a shallow dish, mix together the flour, salt, black pepper, garlic powder, and paprika.
3. 3.
   Dip each chicken strip in the buttermilk, then coat in the flour mixture.
4. 4.
   Heat the vegetable oil in a large skillet over medium-high heat. Fry the chicken strips for 3-4 minutes on each side until golden brown and cooked through.
5. 5.
   Lay out each collard green leaf and spread a layer of sushi rice over the top.
6. 6.
   Place a few chicken strips, pickled okra, and hot sauce in the center of each leaf.
7. 7.
   Roll up the collard green leaf tightly around the filling, tucking in the sides as you go.
8. 8.
   Slice each roll into 1-inch pieces and serve.

Treat your ingredients with care...

• Collard greens — Be sure to blanch the leaves before rolling to make them more pliable.
• Pickled okra — If you can't find pickled okra, you can substitute with pickled cucumbers or carrots.
• Sushi rice — Use short-grain sushi rice for the best texture.
• Hot sauce — Adjust the amount of hot sauce to your liking.
• Buttermilk — If you don't have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tbsp of vinegar or lemon juice.

Tips & Tricks

• Use a sharp knife to slice the rolls cleanly.
• Wet your hands with water before handling the sushi rice to prevent it from sticking.
• Serve with extra hot sauce on the side for dipping.
• You can also add other Southern ingredients to the filling, such as fried green tomatoes or black-eyed peas.
• If you're not a fan of collard greens, you can use other leafy greens such as kale or Swiss chard.

Serving advice

Serve the Soulful Sushi Rolls as an appetizer or main dish. They pair well with a side of coleslaw or potato salad.

Presentation advice

Arrange the sliced rolls on a platter and garnish with fresh herbs or sliced jalapenos for a pop of color.