my version — tilapia roulade stuffed with sautéed spinach (garlic, ginger, salt, chili, turmeric), yellow bell paper, and dill; served with homemade Japanese yaki onigiri (grilled rice ball) and Thai yellow curry sauce.
"The word roulade stems from the French rouler, meaning “to roll.” It describes everything from those humble Ho-Hos you bought at 7-Eleven as a kid to the French Laundry’s Roulade of Pekin Duck Breast. It can be a great technique for transforming meat odds and ends into an attractive, uniform whole, or—as in this versatile fish technique—combining two pieces of meat to create better texture and an elegant presentation.” -- ChefSteps
Yaki Onigiri (Grilled Rice Ball) 焼きおにぎり -- "Onigiri go way back in history; people in Japan ate rice balls over a thousand years ago, before chopsticks became common. Samurai carried onigiri wrapped in bamboo leaves to fortify themselves during battle; there's mention of onigiri enjoyed at picnics in an eleventh-century diary." -- epicurious
