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Southern Fusion Sushi

Smothered Chicken:
4 boneless, skinless chicken thighs
2 tbsp olive oil
3 tbsp butter
3 tbsp flour
1 onion, sliced
1 tbsp yellow curry powder
1 tsp cayenne pepper
pinch of nutmeg
2 thyme twigs
1 beef bouillon cube
1 chicken bouillon cube
2 1/4 cups water
salt and pepper

Roasted Okra:
6 oz okra
1 tbsp olive oil
salt and pepper

Sushi rice:
1 cup sushi rice
2 cups water
1 tsp salt

1 bunch collard greens, stems trimmed and cut in half length-wise

Begin the smothered chicken:
Heat two tbsp olive oil over med-high heat in a large skillet, preferably not teflon unless you have a plastic whisk. While the oil is heating, season the chicken thighs with salt and pepper, liberally, on both sides. Once the oil is heated, place the chicken in the pan, and cook for 2 minutes (try not to move it after you first put it in the pan so you can allow the meat to caramelize), then flip the chicken and brown the other side for 2 minutes. While the chicken is cooking, slice the onion. Once the chicken is browned on both sides, remove it from the pan and set it aside. Reduce the heat to medium-low and add the onions to the pan. Allow the onions to saute, stirring occassionaly until the onions start to caramelize, about 15 minutes - do not allow the onions to burn. Once the onions are finished, remove them from the pan and set aside. Turn the heat up to medium and add the butter. Once the butter has completely melted, add the flour. Stir continuously, cooking the flour until the mixture turns a medium. Once the flour is browned, slowly begin to whisk in the water, adding small amounts at a time and whisking until smooth each time until all the water has been added, this is done to prevent clumping. Be careful: the mixture will bubble up rapidly when you first add the water. Add the curry, cayenne, thyme twigs, nutmeg, beef and chicken bouillon cubes, the sauted onions, and the chicken to the pan. Stir. Allow the pan to return to a boil over med-high heat then reduce the heat to a simmer. Simmer the smothered chicken for at least 1 1/2 hours stirring occasionally and flipping the chicken from time to time. If the gravy gets too thick, simply add more water. Once the chicken is tender and starting to fall apart, taste the gravy for seasoning and add salt and pepper as necessary. Remove the chicken from the pan and cut (or tear) into strips for sushi stuffing.

While the chicken is stewing, make the sushi rice, roasted okra, and blanched collard greens.

Sushi Rice:
Bring the rice, salt, and water to a boil over high heat, reduce heat to a simmer and cook, covered for 15 to 20 minutes. Remove from heat and allow the rice to steam, covered, for another 10 minutes. Allow the rice to return to room tempurature and use for sushi. Do not refrigerate.

Roasted Okra:
Preheat the oven to 400 degrees. Once the oven is heated, toss the okra with olive oil, salt and pepper and place on a baking sheet. Roast the okra for about 12-15 minutes. Remove from heat and set aside until ready to assemble the sushi.

Blanched Collard Greens:
Bring a large pot of water to a boil, then salt the water liberally. Add the trimmed collard leaves and blanch the leave for 2 minutes, max. Remove the leaves from the water and set aside until ready to assemble sushi.

Once all the elements of the sushi are ready, roll the sushi by layering a few leaves of collard greens, then a layer of sushi rice leaving a small lip at the top and bottom of the collard green layer(it's easier to work with rice if your hands are wet), a line of chicken down the middle of the rice, and a line of roasted okra next to/on top of the chicken. Roll the sushi and cut the sushi into bite-sized pieced. Repeat with the rest of ingredients. When plating the sushi, first spoon the gravy onto the plate then place the sushi rolls on the bed of gravy. Enjoy!

* How to roll sushi? Check out this tutorial.

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: A Deep South Sushi Fusion
http://www.whatwereeating.com/recipes/southern-fusion-sushi/