Hawaiian Grown Sushi Roll - Luau Sauce & Sushi Ingredients/Method

For luau sauce: In a medium sauce pan over medium-high heat, combine the cooked and drained taro leaves with the coconut milk, cream and lemon juice. Reduce the liquid mixture by half while making sure the sauce does not boil over by stirring occasionally. Once the reduced liquids have thickened, stir in the butter until it is melted and completely incorporated. Season with salt and white pepper to taste. Let the sauce contents cool slightly before pouring into a blender or food processor. Blend or puree the sauce until the taro leaves are completely broken down and create a homogeneous and smooth consistency. The color of the sauce may vary between a light-olive green to a darker muted tone depending on liquid reduction accuracy. Until you are ready to use the luau sauce, keep it warm and reserved in a covered vessel to avoid it from developing a congealed surface skin. If you re-heat the sauce, use the microwave and stir well after heating. If the luau sauce starts to separate slightly, you may need to re-emulsify the sauce back in the blender or food processor. For sushi roll: Sushi Rice (Sushi no Shari) 4 cup yield. 2 cups short grain rice (rinsed well) 2 cups water 5 tablespoons Mitsukan Bottled (Sushi) Vinegar "Sushi No Tomo." (available at Times Supermarkets) Washing: Pour measured rice into a mixing bowl and cover with cool water. Agitate the rice in the water vigorously, pour off and repeat 2 to 5 times or until water is clear. Cooking: Combine the rice and 2 cups of water into a rice cooker and start the auto-timed cooking cycle. if you don't have a rice cooker, use a medium pot and place over high heat. Bring to a boil, uncovered. Once rice begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand covered for 10 minutes, also known as a "musu (steam method)." Seasoning: Transfer the rice into a large wooden bowl, glass bowl or aluminum pan and add the vinegar mixture. Fold "cut" thoroughly to combine and coat each grain of rice with the mixture. Allow the sushi rice (sushi no shari) to cool to room temperature before making any sushi. Sushi roll method: Apply a "tennis ball" sized sushi rice mound onto the "dull side" of the nori (nori has a smooth shiny side and a dull textured side), evenly spread the sushi rice on the entire full sheet of nori except for an inch and a half of nori on one side of the sheet. Flip the riced nori sheet over with the uncovered inch and a half portion side pointing down. Layer crosswise portions of kalua pig, purple sweet potato, pipkaula, cucumber and kaiware sprouts in the middle of the riced nori sheet, then, fold over, tuck and roll (for visual reference, watch the Hawaiian Grown Sushi Roll video on youtube). Shape the newly formed sushi roll with a maki-su (bamboo sushi mat). Completely cover the exterior rice of the sushi roll in shrimp chip crumbs. Compress crumbs and reshape sushi roll with maki-su. Cut into 8 even pieces and plate up over even portions of fresh poi and luau sauce in a design of your choice. Garnish with lomi lomi salmon, organic greens, Molokai limu and green onions.