Traveling has always been my source of inspirations when it comes to food. It allows me to see the world & expand my horizon especially in the world of culinary. To inculcate various form of cooking techniques from different culture has always been the aim in my food creations.
With Fairprice Finest Festival happening right now, I am celebrating traveling gastronomy by recreating this sushi roll - avocado tartare & yuzu pearl (above), which I have tried in Zuma Hong Kong - a contemporary Japanese restaurant.
Transforming fresh sashimi grade tuna into Spicy tuna poke tartare with the ingredients bought from Fairprice Finest. Then laying the tartare over California roll with avocado and snow crab meat wrapped in.
A sprinkle of pink sakura fish floss & toasted sesame seeds for the finishing touch. This also helps to further stimulate the palate when eating sushi along with the poke tartare.
Step-by-Step recipe & guide down below!
FairPrice Finest Instagram Contest
FairPrice Finest (@finestfoodsg) is holding an instagram contest to win an exclusive invitation to Capella Sentosa, to have a taste of Master Chef Asia Woo Wai Leong 's creation!
Simply follow @finestfoodsg on Instagram, share your favorite overseas food pic on IG with the hashtags #finestfestival #travelgastronomy for a chance to win! For more details, check out @finestfoodsg on Instagram or the webpage here.
Do check out Master Chef Woo Wai Leong's recipes >Here< using Fairprice Finest Ingredients!
Ingredients – 5 x 20 cm roll – 1 hour 20 minutes
Spicy Tuna Poke Tartare
• 130 g of Tuna – sashimi grade – cut into small cubes (almost minced size)
• 2 tbs of soy sauce
• 1.5 tbs of siracha sauce
• 2 tsp of sesame oil
• 1.5 tbs of fresh squeezed lemon juice
• 1.5 whole small shallots, finely chopped
• 3 tbs of chives (2 tbs for marinating, 1 tbs for garnishing)
• Pepper & Salt to taste
- · 250 g of Japanese pearl rice
- · Enough water to soak the rice, & cover till 0.5cm above rice in rice cooker.
- · 150 ml of rice vinegar
- · 40 g of sugar
- · 1 tbs of salt, to taste
5 x sushi roll seaweed
1 whole avocado, seeded cut in thin slices
15 snow crab meat pieces
Sakura Fish Floss Seasoning – Garnishing (optional)
Toasted Black & White Sesame seeds - Garnishing
Spicy Tuna Poke Tartare
Prepare the Spicy tuna poke tartare by mixing all the ingredients together in a bowl. Set in fridge till ready to use.
Soak the pearl rice for at least 40 mins after washing. Then cook in rice cooker with water covering just 0.5cm above the un cook rice. Meantime, prepare the sushi vinegar by mixing rice vinegar, sugar & salt. Taste to adjust. Alternatively you can use store bought sushi vinegar.
When the rice is done. In a mixing bowl mix the rice with the sushi vinegar evenly by using a cutting motion with a rice spoon. After mixing, cover with wet cloth and leave in room temperature till ready to use.
After which, lay a piece of clean wrap over the rice and flip it over (rice side down onto the clean wrap on the mat) lay the avocado across in thin strip on the 1/3 point of the seaweed. Followed by 3 pieces of crab meat.
Gently lift the bamboo mat to roll from your side to the other end by using the clean wrap to guide you along. Just right before the 'joining' to form the rolled sushi shape, pull the clean wrap out slightly to prevent it from wrapping into the sushi roll (clean wrap will envelop nicely around the whole roll).
Then use the bamboo mat to mold the sushi roll into almost square circular shape. (the clean wrap will be wrapping around the whole roll.
Using a sharp knife, cut off both ends (uneven). Then cut it right into pieces depending on how thick you’d like your California roll to be. Ps: After every cut wipe your knife with a wet towel to prevent the rice from sticking on the next cut.
Remove the clean wrap from the cut rice roll and start to assemble by laying the Spicy Tuna Poke Tartare on it. Garnish with chives, toasted sesame seeds & sakura fish floss seasoning. You’re ready to serve this tasty sushi roll.