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[1] The Full Circle sushi roll from Bamboo Sushi in Portland, Oregon, places a salad in the center of cut sushi rolls (photo courtesy Bamboo Sushi).
[2] Dress the salad with yuzu, if you can. Yuzu is a delicious citrus that combines the flavors and aromas of lemon, lime and grapefruit (photo courtesy J. Patokal | Wikipedia).
[3] You can find yuzu juice at Asian markets. It is worth every cent (photo Pinterest).
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Sushi is one of our favorite foods. Occasionally we make it from scratch; but more often we enjoy it at restaurants, and even get take-out sushi from local markets. Often we get seaweed salad to round out the dish.
So we were especially charmed when we saw this Full Circle Roll from Bamboo Sushi in Portland, Oregon, featuring:
A center of spicy tuna and tempura green onion…
In an uramaki (reverse roll) topped with plain tuna and black sesame seeds…
Arranged on the plate in a circle…
With a yuzu vinaigrette-dressed watercress in the center of the circle…
Topped with fried onions and citrus ginger.
We’ve been making it for lunch and light dinners, and especially enjoy it with a cup of genmaicha tea, which is green tea mixed with tiny kernels of kernels of toasted and popped brown rice, giving the tea a nutty, toasty flavor.
We still buy the seaweed salad, and layer it on the plate under either watercress or arugula salad—creating a seaweed salad “surprise.”
The only problem: This dish is so refreshing, we want to eat two of them!
MAKE YOUR OWN
Our market not only has a good sushi selection, but also sells tuna and salmon in sashimi slices, so it’s easy for us to pull the dish together.
If you don’t have the same access to ingredients, you can buy sushi-quality tuna or salmon from a reliable fish market, and:
Slice and roll like rollmops, with your choice of rice*, other grain, or cucumber slice inside.
Simply lay the slices on a plate in a sunburst pattern, with the salad in the center.
LOVE SUSHI?
Learn more about it—and see delicious sushi pictures—in our Sushi Glossary.
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*Sushi rice is made with a premium grade Japanese short grain white. The cooked rice is mixed, while still hot, with a mixture of rice vinegar, sugar and salt. The vat of rice is fanned to cool it off.
If you try to mix the rice vinegar mixture into regular cooked rice, it will approximate the flavor of sushi rice, but the rice won’t stick together as the short-grain rice does.
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