Name: Caribbean Sushi with Tamarind “Eel” Sauce
Yield: Serves 4
Ingredients: 1 teaspoon sugar; 1 teaspoon sriracha sauce; 5 nori sheets; 1 cup (205 g) cooked and chilled sushi rice; 2 tablespoons neutral-flavored oil; 1 small carrot, cut in 10 thin strips; 1 avocado, cut into 10 slices, optional; ¼ cup (60 ml) mirin; 2 tablespoons tamarind paste; 2 tablespoons soy sauce; Toasted coconut flakes; ½ christophene (chayote), cut into 10 thin strips; Half a 19-ounce (540 g) can Jamaican ackee, drained and patted dry; 5 okras pods, sliced lengthwise in two strips; ½ red bell pepper, cut into 10 slices; 2 teaspoons Jamaican Jerk Seasoning; ½ teaspoon minced garlic; Wasabi paste; 1 firm ripe plantain, boiled and cut into 10 strips; Pickled ginger; Pomegranate seeds

Preparation info

Serves
4

Difficulty
Easy

Appears in

Caribbean Vegan

By Taymer Mason

Published 2021

About

Did you know that there usually no eel in eel sauce? Eel sauce is a sweet, salty, and tangy condiment that accompanies sushi. Sushi is becoming popular in the Caribbean, and even the more squeamish diners are getting into the sushi craze. Yes, I know what year this is, but you see the word sushi was always associated with a jiggly piece of raw fish, and while islanders do consume fish, they never eat it raw, contrary to popular belief. When I was introduced to trendy sushi bars, I di