Out of desperation, I went to Bristol Farms in La Jolla (probably the most expensive grocery store in San Diego) because they're the only store that I know of that sells fresh ahi poke by the pound! I only purchased a quarter pound since it runs @ $12.99 a pound. Yikes! Anyhoo, I created this ahi sushi roll with soy wraps instead of regular nori (seaweed). It was quite yummy. I used leftover jasmine rice since it tends to get stickier the next day. I'm no Masuhara Morimoto, but I did feel like an Iron Chef.
INGREDIENTS (makes 2 rolls)
- 1/4 lb. Ahi poke, divided
- About 2/3 to 1 cup sushi or jasmine rice, cooked
- Soy Wraps or Nori
- About 4 to 6 julienned strips of cucumber
- Avocado (optional)
- Equipment: sushi mat, plastic wrap
- Take one half of the poke and finely chop it with your chef's knife and get your aggression out.
- Cover your sushi mat with plastic wrap.
- Place a sheet of soy wrap (or nori if you prefer) on the plastic wrap and spread 1/2 cup of sushi rice on top.
- Wet your fingers with water and spread the rice over the wrap with your hands, leaving a ½ inch strip of soy wrap uncovered at the bottom.
- Place your desired fillings along this strip of uncovered soy sheet on the edge closest to you. I placed strips of cucumber, avocado, and some of the minced ahi poke.
- Using the rolling mat, begin to tightly roll the sushi. Start at the side nearest to you, and roll away from you. Make sure you don’t roll the rolling mat into your sushi!
- When the sushi is completely rolled, use the rolling mat to squeeze the sushi so it does not unroll when you are trying to cut it.
- Cut into 6 or 8 pieces. Place sushi, rice side up on a platter and top with remaining ahi poke.