I made my Iron Chef Eden kale and kohlrabi dish tonight. It was sushi. I used both the kale and kohlrabi in two ways to make the finished sushi rolls. First off, I have to say that these are the ugliest sushi rolls you will ever see in your life. In fact, I dubbed them Frankensushi. This is the first time I've ever made sushi, and it is clear I need some serious instruction on how to do it properly.
Ironically, the only roll that turned out somewhat well was the one I screwed up. I was trying to get the rice on the outside of the roll, and for the first two (in the back) I did. As you can see, that was an unmitigated disaster. To make the outside, I had been placing the kale on the bottom, then putting rice on top, finally flipping it over at the end to start adding the filling. For the third roll, I forgot to flip it over. As it turns out, it was the only roll I could cut and which managed to stay in pieces that held together as you picked it up.
OK, so this is what I did. I steamed some dinosaur (Lacinto) kale for about 10 minutes until it was limp, then I layered them on a baking stone, salted them, and dried them in the oven at 200 degrees for an hour. That ended up getting them to the perfect consistency (about identical to the seaweed used in other sushi). Then I took sections of the layered kale, added the rice, and started the sushi wrap. Inside I put raw ahi tuna, some fresh crab that I spiced up with some sriracha and sugar, raw kohlrabi, fried kale, and a pesto. The pesto contained avocado, cilantro, perilla (a mint-like Japanese herb), chunks of kohlrabi, garlic, olive oil, salt, and pepper.
I have to say that for as ugly as the rolls looked, the taste was phenomenal
. It turned out precisely how I had hoped. The pesto was complex and creamy, the tuna was sweet, the crab was spicy, the kohlrabi and fried kale were crunchy- it all matched wonderfully (as well as, if not better, any sushi I've ever had). The kale wrapping worked so well that I think I prefer it to seaweed in that it adds a flavor that complemented and added to the dish, rather than just sit there like seaweed does. Aside from learning how to make the roll correctly, I wouldn't change a thing - a rare thing when I cook.