Makes four servings.
4 sheets nori
2 cups cooked sushi rice
1 yellow bell pepper
1 ripe avocado
1 medium carrot, peeled
1 Tbsp. rice vinegar
1/4 tsp. cayenne pepper
1/2 lb. wild & fresh sushi-grade ahi tuna
1 cup enoki mushrooms
1 cup low-sodium soy sauce2 Tbsp. prepared wasabi paste
Place the sheets of nori on a dry, flat surface. Spoon 1/2 cup prepared sushi rice on each and spread it out on the front half of the nori sheet.
Meanwhile, cut the yellow bell pepper into four slabs and remove any remaining seed or pith. Place the pepper slabs on a baking sheet and place under the broiler. Broil until the skin becomes quite charred, about 10 minutes. Immediately place in a paper bag, close it up, and allow the roasted pepper to cool. After it's cooled a bit, remove from the bag and pull the skins off with your hands. Cut the roasted pepper into thin strips and set aside.
Peel and pit the avocado. Slice thinly, then slice the slices thinly so you have a bunch of "batons" of avocado.
Blanch the carrot in boiling water for a couple of minutes. Remove and allow to cool. Whisk the cayenne pepper into the rice vinegar. Cut the carrot into thin "batons" and place in the marinade, and allow to sit for up to 30 minutes. Drain and set aside.
Trim any skin, dark parts or connective tissue away from the tuna. Cut into thin strips, then cut the strips so you end up with thin "batons" of ahi tuna.
Put the soy sauce and wasabi paste in a small blender and process until smooth.
Place the batons of yellow pepper, avocado, carrot and tuna evenly along the length of the sushi rice. Place a line of enoki mushrooms along the same way.
Roll the sushi rolls tightly, then carefully slice into eight pieces for each roll. Serve with the soy-wasabi sauce in individual dipping bowls for each serving.
No comments:
Post a Comment