Barber Pole Sushi

Yield: 8 portions

Method

1. Slice the carrots lengthwise into thin slices, lightly salt, and let sit until pliable.
2. Cut the cucumbers into long lengthwise slices and lightly salt. Let sit.
3. Blanch the asparagus and shock in an ice bath. Drain and dry. Slice thinly lengthwise.
4. Place a thin layer of sushi rice on a plastic-covered rolling mat. Place a row of tuna pieces 1 inch from the end of the rice. Firmly roll up the rice and tuna in the plastic wrap; set aside.
5. Place a layer of plastic wrap on the rolling mat and arrange the carrot, asparagus, and cucumber slices in alternating rows until the mat is covered. Moisten your hands with hand-vinegar as needed.
6. Unwrap the tuna roll and place on the vegetables 1 inch from the end. Roll the vegetables around the tuna roll. Wrap in plastic and refrigerate for 5 to 10 minutes.
7. To slice, use a sharp knife and wipe it clean with a damp cloth between slicing (cut down with a sharp forward motion through the roll, then pull the knife towards you). Cut the roll in half, aligning the cut halves parallel to each other. Cut those halves in half to yield 4 pieces. Do not rearrange yet; cut those 2 groups of rolls in two to create 8 pieces. With smaller rolls, only cut into 6 pieces.
8. Remove plastic and serve.

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