Slow Roll
Get ready to indulge in the fusion flavors of the "Slow Roll," a delicious mashup of tender, slow-cooked pork and classic sushi roll elements. This recipe transforms juicy, shredded pork shoulder—marinated in a rich, umami-packed blend of soy sauce, hoisin, honey, garlic, and ginger—into the star ingredient of a vibrant sushi roll. Paired with perfectly seasoned sushi rice, crisp julienned carrots and cucumber, creamy avocado slices, and wrapped in nori sheets, each bite is an exciting mix of textures and flavors. Ideal for meal prep or as a show-stopping dinner, the Slow Roll brings together the boldness of slow-cooked barbecue with the artistry of sushi. Whether served with soy sauce for dipping or enjoyed on its own, this sushi roll is a true crowd-pleaser that’s as fun to make as it is to eat. Perfect for fans of fusion cuisine or anyone looking to elevate their sushi game!
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Recipe Information
Ingredients
- 1 lb Pork shoulder (or pork butt)
- 0.25 cup Soy sauce
- 2 tbsp Hoisin sauce
- 1 tbsp Honey
- 3 Garlic cloves, minced
- 1 tbsp Ginger, minced
- 1 tbsp Rice vinegar
- 2 cups Cooked sushi rice
- 2 tbsp Seasoned rice vinegar (for sushi rice)
- 1 Carrot, julienned
- 1 Cucumber, julienned
- 1 Avocado, sliced
- 4 Nori sheets
- 0.25 cup Soy sauce (for dipping)
Instructions
In a slow cooker, combine soy sauce, hoisin sauce, honey, minced garlic, minced ginger, and rice vinegar to make the sauce.
Place the pork shoulder into the slow cooker, coating it with the sauce.
Cook the pork on low for 6–8 hours or on high for 3–4 hours until it's tender and easily shredded with a fork.
While the pork is cooking, prepare the sushi rice according to package instructions. Once cooked, gently mix in the seasoned rice vinegar and let the rice cool to room temperature.
Prepare the vegetables by julienning the carrot and cucumber and slicing the avocado thinly.
Once the pork is done, shred it with a fork and let it cool slightly.
Lay a sheet of nori on a bamboo sushi mat, shiny side down. Wet your fingers slightly and spread an even layer of sushi rice onto the nori, leaving about 1 inch of space at one edge.
Add a layer of shredded pork, carrots, cucumber, and slices of avocado across the center of the rice.
Use the bamboo mat to carefully roll the sushi, starting from the edge with the fillings. Roll tightly, pressing as you go, and seal the edge with a little water if needed.
Repeat the process with the remaining ingredients to make additional rolls.
Use a sharp knife to slice each roll into 6–8 pieces.
Serve with soy sauce for dipping and enjoy!
Nutrition Facts
Calories |
2244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.7 g | 148% | |
| Saturated Fat | 35.2 g | 176% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 7223 mg | 314% | |
| Total Carbohydrate | 198.3 g | 72% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 43.6 g | ||
| Protein | 112.1 g | 224% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 219 mg | 17% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 3391 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
