This roll is a beautiful contrast between sweet and spicy. The strawberry and scallop combination gives the roll a sweet touch with a citrus burst, while the pickled jalapeño adds the salty, spicy acid to balance out the flavor profile.
Courtesy of Chef Steven
Makes 1 Roll, 8 pieces
Sliced Yellowtail – 1 ½ oz.
Spicy Mayonnaise – 1 tablespoon
Tempura Bits – 1 ½ teaspoons
Sliced Pickled Jalapeno – 1 ½ teaspoons
Thinly sliced mango – 1 tablespoon
Sliced Scallops – 1 oz.
Wasabi Tobiko – 1 teaspoon
One Strawberry, thinly sliced
Sushi Rice – ⅜ cup
Seaweed Nori – One 7″ sheet
Sushi ginger – 1 tablespoon
Wasabi – 1 ½ teaspoons
You’ll need a sushi rolling mat covered with plastic wrap to prevent rice from sticking to it. Keep a finger bowl of water ready as well for your hands.
Place one 7″ sheet of nori horizontally on rolling mat, shiny side down.
Wet your fingers and spread the rice evenly across the nori, corner to corner.
Flip nori onto opposite side, align the bottom edge near your rolling mat’s bottom edge.
Spread spicy mayonnaise and tempura bits in a horizontal line in the center of the nori.
Place sliced yellowtail, sliced pickled jalapeno and thinly sliced mango horizontally in the center of the nori so that they lie end-to-end lengthwise – layering on top of each other.
Using your bamboo mat to guide the process, slowly roll the nori up and around the filling to form a cylinder. Squeezing the roll along the way to shape and tighten as needed.
Gently remove rolling mat from finished roll.
Place sliced scallop and then strawberry along top of roll, layering strawberry onto scallop.
Use rolling mat to gently press scallop and strawberry against the roll.
Use sharp wet knife to cut the roll in half, then half again (total of 7 times) until you have 8 equal pieces.
Place pinches of wasabi tobiko on top of each piece.
Serve with wasabi and pickled ginger
Merging a passion for fresh, quality ingredients with a focus on tenacious technique, Chef Steven now brings his progressive approach to Haru’s menu, putting his personal touch on the restaurant’s modern Japanese cuisine.