SEARED AHI ROLL
Chopped fresh Purple Mint
Chopped fresh Green Mint
Chopped fresh Cilantro
Green Leaf Lettuce Salad
Shredded Picked Carrot and Daikon
Pea Sprout Leaves for decoration
Rice Paper (My Tho Bamboo Brand)
AAA Wild Caught Yellow Fin Tuna
Chop the fresh purple mint, the green mint and the cilantro and mix them together to create a mix green
Julienne the green leaf lettuce salad
Julienne the avocado and the hard green mango
Julienne the Persian cucumber skin
Julienne the carrot and the daikon and then soak them in white vinegar, sugar and salt to make a pickle.
Sprinkle the coarse black pepper on the tuna. Pan sear the tuna on a hot pan two minutes for each side. Slice the tuna in thin slices.
Dip the dry rice paper quickly into a bowl of warm water to make it soft
Spread the rice paper on a white cutting board. Place another half piece of the softened rice paper on top to make sure that the rice paper will not break when you roll.
Take a handful of julienne lettuce salad, a bit of the mixed green, a bit of julienne carrot and turnip, a slice of the Persian cucumber skin, a slice of avocado and slides of green mango, followed by two to three slices of seared ahi and place them on the softened rice paper. Start to roll, then fold the two ends and tightly roll it like a burrito.
Cut each roll in half diagonally, and serve with Wasabi flavored soy sauce. Sprinkle the plate with pea sprout leaves.
Wasabi Flavored Soy Sauce:
1 cup of low sodium soy sauce
1 cup of water
2 teaspoons of sugar
1 teaspoon of Japanese sesame oil
½ teaspoon of black pepper
½ teaspoon of white rice vinegar
1 teaspoon of wasabi flavored mayo
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