Sashimi Roll with Truffle Ponzu
By Chef Jody Denton, Azie,
San Francisco, CA
2 Japanese Cucumbers
1 Avocado (ripe but firm)
8 Shiso Leaves
8 Large Basil Leaves
1 tray Radish Sprouts
1/2 lb. Tuna (sashimi quality, cut into 5 inch x 1 inch
a sharp japanese knife or vegetable sheeting machine,
cut the ends off of the cucumber leaving about 5 inches
in overall length. then cut around the cucumber creating
a long, very thin sheet of cucumber. discard the dark
Cut a length of cucumber sheet about 8
inches long. lay the sheet out on a sushi rolling mat.
place 2 shiso leaves and 2 basil leaves across the width
of the cucumber about 2 inches from the bottom of the
Cut two wedges of avocado on top of the
leaves, across the width of the cucumber.
Lay two small bunches of radish sprouts next to the avocado
with the tops extending beyond the edge of the cucumber
on both sides.
Lay one of the strips of tuna down on
top of the radish sprouts.
Roll the bottom edge of the cucumber up
and over the tuna and avocado. pull back toward the bottom
to tighten the roll. carefully roll forward while gently
pulling back to keep the roll tight, all the way to the
end of the cucumber.
Using a sharp japanese knife, slice the
roll in half cross-wise and then slice each half into
3 equal pieces. Arrange on a plate and top with truffle
1/4 cup Soy
2 tspn. Truffle Oil
1 tbls. Lime Juice
1 tbls. Lemon Juice
1 tbls. Bonito Flakes (shredded dried)
1 inch square piece of Dried Kelp
1/4 tspn. White Pepper (freshly ground)
2 tspn. Truffles (chopped)
all ingredients and serve as soon as possible.