This roll originated in Laos, and means Foreigner Roll. I found the recipe in an issue of Saveur magazine.
- 3 cups thai sticky rice
- 3/4 cup crunchy peanut butter, softened
- 2 bananas, peeled and sliced lengthwise
- 1 tablespoon sesame seed
- molasses or sugar, for dipping
- Cook or steam rice.
Cover a bamboo sushi-rolling mat tightly with plastic wrap.
Moisten your fingertips with water and gently spread out on quarter of the rice onto the mat into a 4"x7" rectangle.
Spread 3 tbsp peanut butter evenly over rice, then place 3 pieces of banana along the side closest to you.
Using the mat to help you, roll the rice over and around the bananas to form a tight sushi roll, pressing down firmly to seal the roll.
Sprinkle roll with some sesame seeds and cut crosswise into 6 equal pieces.
Repeat process with remaining ingredients.
Use the molasses/sugar for dipping.