Virtual Booth

K’Rabu-shi Roll is a fusion dish that combines nasi kerabu (i.e., a traditional blue-colored rice dish from Malaysia’s East Coast) with the form and preparation method of Japanese sushi, specifically the use of seaweed paper for rolling. The primary objective behind the K’Rabu-shi Roll innovation was to reintroduce nasi kerabu in a modern, convenient format without compromising its nutritional value or market potential. To replicate the authentic characteristics of nasi kerabu, torch ginger flower, Vietnamese coriander, and Indonesian bay leaf were oven-dried, ground into a fine powder, and incorporated into sushi rice infused with butterfly pea flower extract. Chicken, dory fish, or beef strips were marinated and grilled. Sambal tumis with budu and julienned carrots were prepared as accompaniments. The roll assembly involved layering the ingredients on sushi rice evenly spread over seaweed paper brushed with sesame oil, followed by rolling with a bamboo mat and precise slicing into bite-sized portions. A nine-point Hedonic scale was used for a sensory test involving thirty participants. Their preference for three variations of K’Rabu-shi Roll was evaluated for sensory attributes such as colour, taste, texture, appearance and overall acceptability. The sensory findings revealed that the K’Rabu-shi Roll with chicken strips in the filling was the most preferred, with an average overall acceptability of 7.58, indicative of ‘like very much’ on a nine-point Hedonic scale. The K’Rabu-shi Roll targets niche groups such as students, working adults, and the elderly, by combining nasi kerabu’s authentic flavours with the globally popular sushi concept. This innovation responds to the rising demand for convenient, ready-to-eat meals, preserving traditional taste while meeting modern lifestyle needs.