Barber Pole Sushi
These elaborate sushi rolls are enrobed in contrasting stripes of tissue-thin vegetable strips. Because of the delicacy of the wrapping, the rolls must be constructed and sliced with care.
Yield: 8 portions (48-64 pieces) ServingsPrep Time: 45 minutes
Standard View | Foodservice View
| Ingredient | Quantity | Instruction |
|---|---|---|
| medium carrots, peeled | 3 each | For the Wrapping: 1. Slice the carrot and cucumber lengthwise in paper-thin slices, salt lightly and set aside until pliable (about 15 minutes). Blanch the asparagus until bright green and refresh in an ice bath; drain and dry. Slice thinly lengthwise. For each roll, place a layer of plastic on a rolling mat. Arrange the carrot, asparagus and cucumber strips in alternating stripes, slightly overlapping until the mat is covered. Wet your hands with hand-vinegar as needed. |
| small cucumbers, peeled and sliced lengthwise | 3 each | |
| medium-thick asparagus, tough ends trimmed | 1 (bunch) | |
| hand vinegar, see recipe | 1 c. | |
| prepared Sushi Rice, see recipe | For the Tuna Roll: 2. For each roll, cover another rolling mat with plastic wrap. Cover with a 1/4-inch thick layer of sushi rice. Place a row of tuna pieces 1 inch from the edge of the rice. Firmly roll up the rice around the tuna, completely surrounding it, and wrap in plastic to make it easier to handle. | |
| tuna, cut into 1/2-inch diameter strips | 1 lb. | |
| To Assemble: 3. Place a layer of plastic wrap on the rolling mat and arrange the carrot, asparagus and cucubmber slices in alternating rows until the mat is covered. Moisten your hands with hand-vinegar as needed. Then unwrap the tuna roll and place on the vegetable lined mat 1 inch from the edge. Roll the vegetables around the tuna roll until the rice is completely encased in vegetable strips, using the plastic to support the layer of vegetables. Wrap in plastic and refrigerate for 5 to 10 minutes. Repeat the previous steps to prepare the remaining rolls (8 rolls total). | ||
| pickled ginger slices | 1/2 c. | To Serve: 4. To slice, use a sharp knife and wipe it clean with a damp cloth after each slice. Without unwrapping the plastic cover, cut each roll in half, aligning the cut halves parallel to each other. Cut those halves in half to yield 4 pieces. Do not rearrange yet; cut those 2 groups of rolls in two to create 8 pieces or with smaller rolls, only cut into 6 pieces. Remove the plastic wrap before serving; serve with pickled ginger. |
