Name: Pulled Pork Sushi
Prep time: 30 min
Cook time: 10 min
Total time: 60 min
Ingredients: 1/2 cup mayonnaise; 2 tablespoons white sugar; 2 teaspoons kosha salt; 1/4 cup rice vinegar; 3 tablespoons white sugar; 2 teaspoons kosher salt; 2 cups short grain rice (rinsed); 2 1/3 cups water; 1 cup leftover pulled pork; 1 cup coleslaw; 1 large Hass avocado (sliced); 3 sheets nori; sesame seeds ((white and/or black)); 2 teaspoons wasabi; 2 tablespoons pickled ginger; 1/4 cup soy sauce

Looking for a new way of using up leftover pulled pork? It would be hard to go past this option to make sushi rolls out of it.

Once prepared in the nori with traditional rice preparation the pulled pork, coleslaw, and avocado filling create a unique fusion food result. Served with a homemade sriracha mayo sauce there are a lot of flavors and a little heat.

Two variations on how to roll the sushi are provided, each has a unique look, but both have the same amazing flavors. When serving you can use a traditional style with a side of pickled ginger and wasabi or use the sriracha mayo for a more modern look.

Swipe to see all photos

Ingredients to make pulled pork suhi laid out on a sushi mat.

It is ideal to prepare all the pulled pork sushi roll ingredients before starting to assemble them.

A traditional sushi wooden serving board topped with pulled pork sushi.

The pulled pork sushi can be served with pickled ginger, wasabi, and the homemade sriracha mayo.

A sushi mat topped with pulled pork sushi ingredents ready to be rolled.

The pulled pork sushi ingredients are laid out on the nori before being rolled tightly with the mat.

Two completed sushi rolls of different styles on a plate before being sliced.

The instructions explain two different ways to roll the pulled pork sushi, each giving a distinct look.

Slice pulled pork sushi served elegantly on a white plate.

Once sliced the two ways of wrapping each produce an elegant presentation for the pulled pork sushi.

Pulled Pork Sushi Recipe

Harry Soo

reviews

This recipe is sponsored by Slap Yo’ Daddy.

This is a unique and fun way to use up leftover pulled pork.

Print Review

Preparation 30

Cook 10

Chill 20

Ready in 1

Servings

CourseLunch

InfluenceAsian

DifficultySeasoned

MethodSimmer

Similar RecipesFinger Food

Print Review

Ingredients

Sriracha Mayo Sauce

1/2 cup mayonnaise
2 tablespoons white sugar
2 teaspoons kosha salt

Sushi Rice Dressing

1/4 cup rice vinegar
3 tablespoons white sugar
2 teaspoons kosher salt

Sushi Rice

2 cups short grain rice rinsed
2 1/3 cups water

Sushi Roll Filling

1 cup leftover pulled pork
1 cup coleslaw
1 large Hass avocado sliced
3 sheets nori
sesame seeds (white and/or black)

To Serve

2 teaspoons wasabi
2 tablespoons pickled ginger
1/4 cup soy sauce

Equipment

fan
wooden spoon
bamboo sushi rolling mat
squeeze bottle with a fine tip

Directions

Sriracha Mayo Sauce

Combine the mayo, sriracha, and lime juice in a bowl with a whisk.
Once combined use a small funnel to pour the sriracha mayo sauce into a squeeze bottle with a fine tip for drizzling onto the top of the sushi.

Sushi Rice Dressing

In a saucepan add the rice vinegar, sugar, and salt then heat up until all the ingredients have disolved. Remove from the heat and cover.

Sushi Rice

Rinse the sushi rice and let it rest in a fine screen colander for 5 minutes.
Pour the wet drained rice into a pan then add the water. Bring to a boil on high then reduce to low to medium-low and cover. Cook for 10 minutes.
Do not take the lid off but move the pan off the hot burner and wait 10 more minutes.
Take the lid off the pan then combine in the sushi rice dressing with the rice in a large bowl while fanning so the rice doesn’t continue to cook.
Set aside to cool.

Sushi Roll Modern

Place the bamboo mat flat on the bench then cover it with a piece of plastic wrap.
Cut a nori sheet in half along the horizontal edge, this is parallel to the lines imprinted on the nori sheet.
With wet hands take a large ball of sushi rice and spread it out onto the plastic wrap on the bamboo mat. Spread the rice to the length of the nori sheet and extend ½ inch past each side of the width of the nori sheet.
Tip: see the photos above to see an example of this.
Lay the nori sheet in the middle of the prepared rice.
Lay down a strip of the pulled pork then top with coleslaw. Add a layer of avocado slices over them both.
Roll the mat to create the sushi roll, the two ends of only rice will meet. Use the mat to roll the sushi roll to ensure a nice even round shape.
Open the mat up and sprinkle black sesame seeds all over the surface of the roll. Then re-roll with the mat pressing the seeds into the rice.
Chill for at least 20 minutes covered in plastic wrap.

Sushi Roll Traditional

Lay the nori sheet on a clean bamboo mat.
With wet hands take a large ball of rice and spread it out onto the nori edge to edge but leaving a border on the top edge of about ¾ of an inch (2cm).
Add a line of the leftover pulled pork, coleslaw, and avocado slices.
Moisten the exposed nori side with a little water on your fingertips. Roll the sushi from the rice side to the exposed nori side. The damp nori will stick holding the sushi roll together.
Chill for at least 20 minutes covered in plastic wrap.

To Serve

After chilling and cold remove from the plastic wrap and place on a chopping board ready to slice.
Cut ¼ inch (1cm) off each end to create presentable sharp ends.
Slice the roll in half, then each half into thirds to make six evenly cut pieces per roll. Clean the knife with water and dry it off with a towel between each slice to rinse off the sticky rice for cleaner cuts.
Arrange the sushi slices on a plate along with wasabi paste, pickled ginger, and a small dipping bowl of soy sauce. Drizzle the sriracha mayo sauce over the sushi rolls.

Nutritional Information

Calories: 548kcalCarbohydrates: 75gProtein: 12gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 7gTrans Fat: 0.03gCholesterol: 25mgSodium: 2455mgPotassium: 293mgFiber: 5gSugar: 17gVitamin A: 200IUVitamin C: 10mgCalcium: 42mgIron: 4mg