2) To set up a smoker, once the coals on the griddle are covered in white ash, add mesquite wood chips that have been soaking in water for 30 minutes. Do not spread the fire out as you would normally do when grilling. Leave the coals piled up on 1 side and put the meat on the other side of the fire, on top of the grate. 3) Smoke the pork for 45 minutes at a low temperature – less than 130 degrees C. Towards the end of the smoking period, preheat the oven to 130C/Gas 1/2.
4) Remove the pork and wrap it several times very tightly with cling film, then wrap several times with aluminium foil, making sure that there is no cling film showing. Place the wrapped pork in the oven and cook for 5 hours.
5) Remove the pork from the oven and allow to rest for 45 minutes. Unwrap and pull the meat apart with your hands, being careful as the meat will be hot. Place the shredded meat into a stainless steel bowl, add the barbecue sauce, stir, and set aside.
6) In a medium saucepan, combine the rice and water and cook over low heat until all the water is absorbed, but the rice is still a little moist. Place the rice into a stainless steel bowl and cool for 15 minutes, then fold in the sugar and rice wine vinegar with a rubber spatula. Allow to sit for 10 minutes.
7) Place a bamboo sushi mat flat onto a cutting board. Place 1 piece of seaweed paper on top of the mat. Wet your hands with water so the rice will not stick. Using 1/4 of the rice, spread an even layer of rice covering the bottom half of the sushi paper entirely.
8) On top of the rice place 60g of the pulled pork in a horizontal line, shaping the line into a tube-like cylindrical shape. Cut 1 spring onion to the same width of the sushi paper and place it next to the pork.
9) To roll the sushi, take the bottom of the mat (side closest to you), gently lift it and start to fold it towards the top of the mat (side furthest away from your body). The mat should serve as a guide to roll the sushi into a cigar-like shape.
10) As you fold the mat, the paper will fold over and start to form a tube about 2.5 to 3cm in diameter. Make sure you apply enough pressure so that this tube keeps its shape as you continue to move the bottom of the mat towards the top of the mat. The end result should be a nice cylindrical roll with the seaweed paper around the outside, and the rice, pork, and spring onions in the center. Repeat 3 more times and set aside.
11) Preheat a deep fryer to 180C. In a large mixing bowl, whisk together the egg yolk and flour. Add soda water until a pancake consistency batter forms. Add 2 or 3 ice cubes and whisk again. Roll the entire sushi roll in the cornflour, and then dip it into the batter, coating evenly.
12) Place the roll in 180C oil and fry for 2 minutes or until golden brown. Remove from the oil, drain, and cut into evenly-sized pieces. Repeat with the other sushi rolls.
13) Arrange the sushi neatly on a plate and garnish with pickled ginger and pickled okra. Drizzle with chipotle aioli, and serve.
1) In an electric mixer with a whip attachment, begin the mayonnaise base for aioli: whip egg yolks until they have doubled in volume and turned pale yellow. Very slowly, add oil until an emulsion has formed.
2) Continue adding oil at a slightly faster pace until all the oil has been incorporated. Add a dash of lemon juice and season with salt and pepper.
3) In a blender, place the mayonnaise, garlic, chipotle peppers and a dash of lime juice and puree until smooth. Drizzle over the sushi.
Cook's Note: *Always take great care when using raw egg; make sure the eggs are very fresh.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Food Network Kitchens have not tested this recipe in the proportions indicated and therefore cannot make representation as to the results.