4 San Miguel Produce Collard Leaves
½ lb sashimi grade Tuna
1 tablespoon Soy Sauce
1 teaspoon Sesame Oil
¼ Red Onion, julienned
1 Japanese Cucumber, peeled, seeded and sliced
1 cup Sushi Rice
Remove ribs from collard leaves. In a large pot of boiling salted water, blanch collard leaves for less than a minute. Remove and shock in ice water.
Dice tuna into small cubes. In a mixing bowl, combine tuna with soy sauce, sesame oil, red onion and Japanese cucumber.
Add a small layer of sushi rice onto a collard leaf. Spoon in ¼ of the mixture and fold into the shape of a hand roll using the rounded edge of the leaf on the top of the wrap.
Recipe by Garrett Nishimori, Cut 'N Clean Greens Chef
Photo by Maryam Nikkhah, VC Foto