Korean Sushi Rolls with Walnut-Edamame Crumble
"David Chang was inspired to make these playful rolls by a snack he had at Yunpilam, a temple in South Korea, where the nuns served him edamame mixed with walnuts and molasses. His rolls have an edamame-and-walnut filling; unlike other sushi rolls, they can be served warm...."
INGREDIENTS
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2 cups sushi rice, rinsed well
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2 cups water
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1 tablespoon canola oil
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2 cups coarsely chopped walnuts
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1 cup shelled edamame (4 ounces)
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3 tablespoons molasses
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1 1/2 tablespoons soy sauce, plus more for serving
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1 tablespoon toasted sesame seeds
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10 sheets of nori (see Note)
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20 shiso leaves (see Note)
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10 nori-length pieces of pickled daikon or other Asian pickled radish (see Note)
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2 large carrots, cut into thin 2-inch-long matchsticks
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