Sushi

The Chaotic Caliban Roll

Ingredients:

  • 2 cups sushi rice
  • 2 tbsp rice vinegar
  • 1 tbsp sugar
  • 1 tsp salt
  • Nori sheets (seaweed)
  • 1 cup shiitake or button mushrooms, thinly sliced
  • 1 tbsp soy sauce
  • 1 minced garlic clove
  • 1 tsp oil
  • 8-10 peeled shrimp
  • 1/2 cucumber, thinly sliced into strips
  • 1 ripe avocado, sliced
  • Tempura bits or crispy fried onions
  • Spicy mayo or sriracha sauce
  • Wasabi for serving
  • Enamel pins for garnish

Preparation:

  1. Prepare the Sushi Rice: Rinse 2 cups sushi rice under cold water until clear. Cook rice according to package instructions. Once cooked, season with rice vinegar, sugar, and salt. Let cool to room temperature.
  2. Prepare the Main Fillings:
    • For Sautéed Mushrooms: Thinly slice 1 cup of shiitake or button mushrooms. Heat 1 tbsp soy sauce, 1 minced garlic clove, and 1 tsp oil in a skillet over medium heat. Add mushrooms and sauté until tender and browned, about 5-7 minutes. Remove from heat and set aside.
    • For Shrimp: Cook 8-10 peeled shrimp by boiling or grilling until opaque. Lightly season with salt and pepper. Let cool, then slice in half lengthwise if large.
  3. Prepare Complementary Fillings: Cut 1/2 cucumber into thin strips. Slice 1 ripe avocado into thin slices.
  4. Prepare Inner Layer Elements: Prepare tempura bits or crispy fried onions: use store-bought tempura batter to fry small bits until golden and crispy, or use store-bought crispy fried onions.
  5. Assembly Steps:
    1. Place a bamboo sushi mat on a clean surface. Have a bowl of water nearby to wet your hands.
    2. Lay a sheet of nori shiny side down on the bamboo mat.
    3. Wet your hands and take about ¾ cup of sushi rice. Spread a thin, even layer over the nori, leaving about 1 inch at the top edge free. Lightly press to ensure it sticks.
    4. Lightly sprinkle tempura bits or crispy fried onions over the rice, focusing on the center area.
    5. Place cucumber strips and avocado slices over the rice. Arrange sautéed mushrooms and shrimp on top of the vegetables, slightly offset for a chaotic, irregular appearance.
    6. Using the bamboo mat, carefully lift the edge closest to you and roll tightly, applying gentle pressure. Slightly irregular shaping is encouraged for the chaotic aesthetic. Wet the top edge of the nori with a little water to seal the roll.
    7. Gently reshape the roll by hand to emphasize its irregular, spontaneous form. You can squeeze or press unevenly for a more chaotic look.
    8. Slice into 6-8 uneven pieces. Drizzle spicy mayo or sriracha over the top. Add soy glaze or black sesame seeds for extra flair. Decorate with tiny edible icons or rebellious symbols if desired. Garnish with pickled ginger and wasabi on the side.