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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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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:
1. 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.
2. Spicy Mayo:
3. 1 cup mayonnaise
4. 1 teaspoon sambal (Asian market)
5. 1 1/2 teaspoons chili oelek (Asian Market)
6. 1/2 teaspoon sesame oil
7. Pinch ground cayenne pepper
8. In a bowl, whisk all ingredients together.
9. Yield: approximately 1 cup
10. 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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