This roll was originally inspired by the Indonesian gado gado salad - jicama, carrots, cucumbers, hard-boiled eggs, bean sprouts, tofu and any other ingredient thrown in at the whim of the chef - that is served with a peanut sauce. We then thought about how satay in Malaysia is served with compressed rice cakes. It seemed like a natural fusion/cross-cultural dish to combine the ingredients together in one sushi roll.
