Ingredients
- 6 ounces sushi grade tuna
- 1/4 cup Spicy Mayo, recipe follows
- 1 sheet of soy paper (Japanese market)
- 3 to 4 (depends on the size) ohba shiso mint leaves (Japanese mint)
- 1/2 avocado, thinly sliced
- 4 slices seedless cucumber
- Handful shredded carrot
- Soy and Wasabi, as condiments
Directions
Cut tuna into 1-inch cubes and place them in a bowl with Spicy Mayo. Mix well. Place soy paper on sushi mat. Lay ohba shiso mint to cover the middle section of soy paper and out both ends for a decorative effect. Layer avocado, tuna mix, seedless cucumber and shredded carrot in that order. Wet the top edge of the soy paper with water. Roll firmly with a gentle pressure over the sushi mat. Take the roll out of the sushi mat and cut into 4 pieces. Serve with soy sauce and wasabi paste.
Spicy Mayo:
1 cup mayonnaise
1 teaspoon sambal (Asian market)
1 1/2 teaspoons chili oelek (Asian Market)
1/2 teaspoon sesame oil
Pinch ground cayenne pepper
In a bowl, whisk all ingredients together.
Yield: approximately 1 cup
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By sailorpaul_6040953
Parker, CO
on September 06, 2006
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While I like the idea of using carrot to add a crunchy texture to the roll, I have never been a fan of soy paper. Their are many varities available on the market. Each of good quality but the difficulty comes in the density of the paper. Some are to thick and feel like fruit roll-ups on the palaet. While others require fast hands, because they are so thin that any moisture or water droplets causes them to shrivel and or break down before the roll can be finshied. I recomend using traditional Nori or seaweed paper when making sushi. The flavor of a high quality seaweed paper adds to the overall profile of the roll and if treated with respect, it is never fishy or too chewy...
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