Northern Light Roll
Ingredients
- OriginO Long English Cucumber
- Red pepper, roasted and skinned
- Lobster tail, boiled and sliced in half along its length Pineapple, cut into one 10cm stalk
- Avocado, sliced and enough to cover 10cm length (two slices)
- Yam stalk tempura deep-fried, about 10cm long
- Asparagus, boiled, and enough length to cover 10cm
- Half sheet of Nori seaweed
- Sushi rice
- Wasabi and Japanese mayonnaise
Procedures
- Place rolling mat on work table or cutting board
- Place nori on the mat, latitudinally
- Spread sushi rice evenly on the nor
- Flip the nori - now rice faces down – and spread a thin band of mayonnaise along its width
- Butter y cut the pepper, open it up and place it on the lower part of nori
- Place lobster on the pepper
- Place yam tempura on the pepper, then avocado and asparagus (largest ingredient rst, smallest last)
** Time to roll up**
- Roll the mat so that the pepper and the lower section of the nori wraps all the ingredients, grasp rmly to make a closure, and roll up the rest of nori/rice sheet to complete the roll
Now you have a roll with all the ingredients inside, rice on the outside! Enjoy!
Cucumber Sheet
- Peel the cucumber and make a thin, even sheet by slicing it along the diameter. The sheet should be a little larger than the nori
- Roll the cucumber around the roll made above, and enclose the roll by a dab of wasabi placed on the edge of cucumber sheet.
- Cut into 5 or 6 pieces and it's ready to be served.
Chef: Tojo (Tojo's Restaurant)