Peanut Butter and Pickle Sushi
"I love sushi for the ways in which the textures and flavours of its ingredients are uniquely highlighted. This unusual sounding roll was inspired by a favourite dish of mine, peanut butter and pickle sandwiches (like those described in recipe #104084), in which creamy, nutty peanut butter perfectly compliments the crisp texture and garlicky tang of dill pickles. It's unusual, but delicious! I eat this sushi roll with the usual condiments - tamari, wasabi, and pickled ginger.
I've used peanut butter in many other sushi inventions as well, enjoying it with carrot, red peppers, green onions, etc.
I haven't included cooking directions for sushi rice with this recipe, since there are several recipes for sushi rice posted on RecipeZaar already (i.e. Recipe #55243, Recipe #119373, etc.) Recently, I've been making all of my sushi using short-grain brown rice, for the additional health benefits.
NOTE: My directions assume some level of sushi-making experience."
- Ready In:
- 45mins
- Ingredients:
- 4
- Yields:
-
2 rolls
ingredients
- 1⁄2 - 1 cup prepared sushi rice
- 2 sheets nori, seaweed
- 1 dill pickle
- 2 tablespoons smooth peanut butter
directions
- Prepare sushi rice according to your favourite recipe.
- Cut the dill pickle into 4-8 wedges, depending on personal preference and the size of the pickle.
- Place one sheet of nori on a bamboo sushi rolling mat. Spread a thin layer of rice on the nori (to do this, I use a fork, dampened with warm salt water).
- Spread a line of peanut butter (approximately 1 heaping tbsp - more or less, depending on personal preference) along the rice, and arrange a singe row of pickle wedges on top of the peanut butter.
- Roll, cut, and enjoy!
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Reviews
-
I am biased because I too love peanut butter and pickle sandwiches with butter, to boot. I also love nori, rice, and additives. Right up my alley. Glad you thought of it. -
I love peanut butter and pickle sandwiches, and I am also of japanese desent, mixing two favorites to me is awesome, and this recipe was great, I highley recomend it. its so easy and great for parties and apatizers.
RECIPE SUBMITTED BY
I've recently completed my undergrad degree, and I'm taking some time off before returning to grad school. I've done lots of cooking since graduating, and I continue to collect more recipes than I could ever possibly make.
I'm a vegetarian, and I try to make environmentally sustainable and socially conscious food choices, using local, organic, and fair trade products whenever possible. I believe that any food experience should be enjoyed holistically, with appreciation for the flavour, texture, smell, and appearance of a dish, and consideration for where the ingredients have come from and the processes they've undergone before arriving in my kitchen.
I discovered earlier this year that I have Celiac Disease and a dairy intolerance, so I'm learning new ways to cook and eat in a world full of wheat and dairy. A sad goodbye to sandwiches, pizza, beer, and cinnamon buns.
