Expanding on Dessert Sushi

Today I ventured out to make several different looking dessert sushi. I wanted to incorporate chocolate and I wanted more of a variety of "fish"  toppings....

Pretend sushi with "roe", "shrimp", "salmon", "ahi", "yellowtail" and "Eel".

Two New Sushi Rolls

Filet Mignon, jalapeno, avacado and hot sauce.

I am working on two new sushi rolls for my next sushi party. The first is made with filet Mignon tataki-style (seared). I use avacado in the roll and although it is not a traditional sushi, I serve it hosomaki (the 6 slice tradition). I place the thinly sliced seared beef on top with a jalapeno on top of that - minus the seeds to keep it from being too hot - and then I squeeze one drop of siracha sauce in the middle of the pepper.  This is a nice offering for those that do not like raw fish. I plan to suggest a Beauloais to be served with this roll.

The second photo is made with Hamachi (yellowtail) on top of a uramaki (inside out roll) that includes mango and fresh spinach. This roll tasted really nice with the ponzu sauce!


Yellowtail with mango and fresh spinach.