About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Jan

Jan is a serious home cook who loves to read recipes and then do her own thing. Her focus is ingredient driven comfort food, often with an Italian influence. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about food and travels (next trip to Italy: May/June of 2012) at: Keep your Feet in the Street.

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Kim

Kim joins us after being our permanent sub on the Pomodori e Vino project. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think or The Amy Foundation.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

Our Subs

About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Amy

Amy is a teacher in suburban Boston with far too many cookbooks, her Grandmother's meat grinder and canning jars, and a new Wolf stove. She appreciates cuisines from around the world, with a particular fondness for French, Moroccan, Italian, Vietnamese, and Indian cooking. Tweaking her cooking and eating habits resulted long-lasting weight loss and health benefits, proving that living well still tastes good. An old hobby is knitting; and a newer one is canning preserves. Read more from Amy on her blog, Destination Anywhere.

« Oysters with a Pearl | Main | Oyster Tacos with Pineapple Salsa »

Oyster Roll (aka Flavor Roll)

By Kim

I've been really nervous about this week. Oysters. I only started eating them 11 months ago. Until then I'd been afraid of that slimy thing going down my throat (basically afraid I'd gag it all up). Anyway, once I tried them though, I was hooked. Yet I couldn't imagine eating them any other way than raw with a little mignonette sauce, so this became a real challenge for me. Until I looked at the flavors book that is...

You see, a few complementary ingredients that go with oysters jumped out at me... horseradish, caviar, cucumber and vinegar which made me think ... sushi! Okay - I used wasabi but wasabi is horseradish!

I've never made sushi before so this totally intimidated me. Also, I was concerned about the concept of "chewing" the oysters. I mean, I'm fine when they slide down my throat but I was concerned about the chewiness, so I decided to flash fry them (kind of like a shrimp tempura or spider roll).

The only other concern for me was shucking the oysters. Chris is my shucker and he was out of town. Whole Foods though stepped in and shucked them for me and told me to eat them within 90 minutes - no problem!

I may have gotten a bit heavy handed with the rice but this was my first attempt at a roll and overall I'm really proud of how they came out!

Oyster Roll


  • 1/4 cup arborio rice coating (I stole this from Michael Chiarello; it's what we use to coat our fried calamari and you can find the recipe here. We make it in batches and keep it in the freezer.
  • 1/4C buttermilk
  • 6 oysters (I used Chincoteague because they were small. I originally wanted kumamotos b/c I like them best. The Chicoteague were maybe a little too briny for this)
  • small egg caviar
  • 1C jasmine rice
  • 2T seasoned rice VINEGAR (I didn't have seasoned and used regular but it seemed good)
  • 1T wasabi powder (i.e., horseradish)
  • 1T water
  • 1 cucumber, peeled, cut in half lengthwise and seeded, then cut in long strips the length of the seaweed roll
  • nori sheet (seaweed)
  • Canola oil for frying


Cook the Jasmine Rice (any short grain rice will do though) according to package directions. When done stir in vinegar, cool to room temperature.

Shuck and drain the oysters. Soak in buttermilk to coat and then drain. Sprinkle with arborio rice coating, shake off excess and fry until golden brown. Drain on paper towels.

Oyster Roll

Oyster Roll

Spread out Nori, shiny side down (I couldn't tell which side was shiny) on bamboo mat (I didn't have this so used a piece of parchment paper covered with saran wrap). Spread rice on seaweed, leaving 1 inch border with wet hands. Dab some wasabi on center of rice lengthwise (depending how hot you want it). Spread oysters and cucumber slices down the middle. (Note: this time I dolloped the top of the pieces with caviar. Next time I'll put it in the middle with the oysters).

Oyster Roll

From the long side closest to you, roll Nori over the filling by lifting mat (or parchment paper). Continue to roll away from you until the Nori is under itself (there are good picture directions of this maneuver on the back of the packages of the Nori). Using gentle pressure, shape roll with your hands. Remove mat (or paper and saran) and cut roll into 6 to 8 slices. Dollop with caviar. Serve with some soy sauce and more wasabi.

Oyster Roll

Oyster Roll

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This page contains a single entry from the blog posted on January 6, 2012 11:59 AM.

The previous post in this blog was Oysters with a Pearl.

The next post in this blog is Oyster Tacos with Pineapple Salsa.

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