Chef Marisa Baggett is on a roll creating Southern-inspired sushi in Memphis (recipe included).
Four, 4x7-inch sheets nori or soy paper 3 cups prepared Traditional Sushi Rice (recipe below) 8 green beans, trimmed and blanched 1 4-inch long carrot, cut into matchstick strips 8 large pieces of pickled okra 1⁄4 of a small red bell pepper, cut into matchstick strips 4 tsp. cream cheese, softened 4 tsp. corn kernels, blanched 2 tsp. minced green onion, green parts only 2 tsp. toasted sesame seeds Place one sheet of nori on a bamboo rolling mat. Be sure that the short end is parallel to the bottom of the mat and that the rough side is facing upwards. Wet your fingertips and spread about 3⁄4 cup of the prepared sushi rice evenly over the bottom 3⁄4 of the nori. Arrange two green beans in the center of the rice. Top with 1⁄4 of the carrot matchsticks and two of the pickled okra pieces. Add 1⁄4 of the red bell pepper matchsticks. Smear 1 teaspoon of cream cheese across the rice. Sprinkle 1 teaspoon of corn kernels, 1⁄2 teaspoon green onions and 1⁄2 teaspoon toasted sesame seeds across the fillings. Wet your fingertips again and slide your thumbs underneath the mat while grasping the fillings with all other fingertips. Roll the bottom of the mat just over the fillings