Chef Jody Denton, Lulu and Azie, San Francisco, CA
Tuna Sashimi Roll with Truffle Ponzu
"This one certainly works for my wife and me! There's something
about the truffles and the tuna and the soy together that just
does it for both of us. I should call it the cupid roll."
-Chef Jody Denton
Yield: 4 servings
a sharp Japanese knife or vegetable sheeting machine, cut the
ends off of the cucumber leaving about 5 inches in overall length.
Peel. Then, cut around the total length of the cucumber to create
a long, very thin sheet of cucumber.
Japanese cucumbers (thin skinned and seedless)
ripe but firm avocado
shiso leaves (Shiso or perilla is relative of mint and basil.
Use mint if you can't find it.)
large basil leaves
tray radish sprouts
pound sashimi-quality tuna, cut into 5-inch x 1-inch strips
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 sheet, about 2
inches from the bottom end of the sheet.
Place 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 Ponzu Sauce.
Truffle Ponzu Sauce
cup soy sauce
teaspoons truffle oil
Tablespoon lime juice
Tablespoon lemon juice
Tablespoon shredded, dried bonito flakes
inch-square piece of dried kelp
teaspoon freshly ground white pepper
teaspoons chopped black winter truffles
all ingredients together and serve immediately.