Cucumber Summer Roll

Chili-Tamarind Drizzle, Avocado Puree, Mizuna

Ingredients

For The Chili-Tamarind Drizzle:

• 1.5 tbp Tamarind puree

• 2 tbp Palm sugar

• ½ cup water

• ¼ cup fresh Lime juice

• 1 clove grated garlic

• 1 tbp Grated ginger

• Finely chopped serrano pepper or Thai chili without seeds to taste

• 1 tsp Sriracha

• 1.5 tbp Fish sauce (if you’d like to make vegan, use salt instead)

• 1/8 tsp xanthan gum

For The Cucumber Rolls:

• 20 thin slices of English cucumber about 1.5mm thick (4 slices per roll)

• 1ea Julienne carrots

• 1 ea Julienne red pepper

• 1ea Flesh of young coconut

• 1/4ea Julienne of red onion

• ½ ea Julienne of zucchini

• 1/2ea Julienne of yellow squash

• 20 ea mint leaves

• 20 ea cilantro leaves

• 1 container daikon sprouts

For Garnishing Plate:

• micro mizuna to taste

• 5 tbp avocado puree

• mini flower petals to taste

Directions

For the drizzle:

1. Dissolve the palm sugar in the water along with the tamarind puree in hot water, and chill.

2. Put this mix in a blender with the rest of the ingredients except for the chopped chilies, blend to smooth and should thicken up with the xanthan gum (don’t blend at high speed as this may overly thicken the drizzle)

3. Put drizzle in a container and stir in the chilies, reserve for a few hours in the refrigerator before using

For building the cucumber rolls:

1. Using a sushi mat wrapped in film, layer 4 slices of cucumber 1/3 of the way on top of each other. Carefully start laying a bit of each of the ingredients on the bottom half of the cucumber slices, making sure they are evenly spread so the roll is evenly thick, just like laying the ingredients to make a regular sushi roll.

2. Roll as tight as possible avoiding the cucumber slices to break, reserve until ready to serve, and make sure the seam of the roll is on the bottom against the container holding them so they don’t come apart. If you’ll be holding the rolls for a little while, refrigerate and cover tightly to avoid the cucumber drying out.

Plating it up:

1. On a plate drizzle the sauce as desired, place dots of avocado puree, cut both ends of the roll, and place on the plate as shown in the picture along with the main body of the roll, top with some of the drizzle, then mizuna and finally the flower petals