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Rice Paper Sushi Rolls

These small but sophisticated blender cakes are not only eye-catching, but full of bright flavor. The rosemary syrup glaze is a must to complete the flavor profile.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 2 people
Course: Dessert, Main Course
Cuisine: Chinese, Japanese
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup whole raw almonds
  • 1½ tbsp fresh rosemary  (stems removed)
  • 1 cup all purpose flour
  • 1½ cups whole milk ricotta cheese   (room temperature)
  • ⅔ cup extra virgin olive oil
  • 3 grams blood oranges   (small, Cara Cara, or Valencia)

Equipment

  • KitchenAid® K400 Blender
  • Two 12-cup nonstick muffin pans
  • Citrus zester
  • Rubber spatula
  • Sharp knife
  • Pastry brush

Method
 

  1. On a chopping board, cut the crap with the help of a sharp knife. Place the crab in a bowl and mix with kewpie mayo. Chop the cucumber into thin slices of approx. 3 inches. Cut the avocado into slices. With the sushi rice, spread rice vinegar, sugar, and salt according to your taste. Cut the seaweed seeds in rectangle form of 3 by 4cm.
  2. Dip a rice paper sheet into the water for 10 seconds. Let it dry. Place the seaweed sheet on rice paper with 2 tbsp seasoned sushi rice. Fold the sheets into rectangle form by 3-2 inches.
    For toppings, take 1 tbsp of creamy crab and spread it over the rice evenly. Grab some strips of cucumber and place it on top. Put 3 avocado slices on it.
  3. Bring the bottom portion of the rice paper, fold it from both sides, and roll it on. Yeah, we got a perfect shape with beautiful rice paper sushi rolls.
  4. Place ricotta cheese, olive oil, orange zest and sugar into the blender. Pulse 5 times to incorporate. Remove the lid cap and add eggs, one at a time, pulsing once after each addition. Replace lid cap.
  5. Grab a non-stick pan, add vegetable oil, and slide the rolls into the pan. Shallow fry from both sides until it gets crispy and golden brown. Transfer the rolls into a container and let it cool down.
  6. Assemble the cakes. Use a sharp knife to cut off the ends of four of the citrus fruits. Slice the citrus into very thin rounds, no thicker than 1/8". Remove any seeds from the rounds and place one small citrus round in the bottom of each sugared muffin cavity. (See Chef’s Notes for choosing/placing citrus.)
  7. Garnish the sushi with sesame seeds. Serve the sushi rolls with spicy srirachi aioli.

Notes

Kid-Friendly Adaptation: To prevent sticky rice, wet them with water. Cook the chicken in broth instead of buffalo sauce. Shred and drain off excess liquid. Put some of the chicken aside for the kiddos (plain, no sauce) and toss the remaining chicken with the buffalo sauce before you broil it.