Culinary Art Studio - June 2012
Ingredients
| Japanese yam (Yamato-imo) | 160g - julienned |
| Tuna sashimi | 100g - cut into sticks |
| Cucumber | 1 - julienned |
| Shiso leaves | 6 leaves - lightly spread with wasabi |
| Nori (seaweed) | 2 sheets |
| Pickled myoga (ginger) | As needed |
| Wasabi | As needed |
| Soy sauce | As needed |
Instructions
- Place a sheet of nori on a sushi mat and spread the Japanese yam evenly over it. Layer the cucumber and arrange the shiso leaves on top.
- Place the tuna on the shiso leaves and roll it up like a sushi roll. Secure with wasabi.
- Cut into suitable widths and arrange on a plate with pickled myoga. Serve with soy sauce.