The Rocco Roll

Name: The Rocco Roll
Total time: 3 h 30 min
Yield: 4 servings
Cuisine: japanese
Ingredients: 20 sheets gelatin or 5 scant tablespoons granulated gelatin; 2 cups fennel juice (extracted from 7 fennel bulbs); 2 cups cubanelle juice (extracted from 5 peppers); 2 cups cucumber juice (extracted from 3 hothouse cucumbers); 2 cups red-pepper juice (extracted from 5 red bell peppers); Salt and freshly ground pepper; 2 pounds sushi-grade tuna; 4 8-by-7-inch sheets nori; 5 12-inch sheets rice paper

By Jonathan Reynolds

Total Time: 30 minutes, plus 3 hours' refrigeration
Rating: 4(17)
Comments: Read comments

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Ingredients

Yield:4 servings

20sheets gelatin or 5 scant tablespoons granulated gelatin
2cups fennel juice (extracted from 7 fennel bulbs)
2cups cubanelle juice (extracted from 5 peppers)
2cups cucumber juice (extracted from 3 hothouse cucumbers)
2cups red-pepper juice (extracted from 5 red bell peppers)
Salt and freshly ground pepper
2pounds sushi-grade tuna
48-by-7-inch sheets nori
512-inch sheets rice paper

Ingredient Substitution Guide

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Preparation

Step 1
Bloom gelatin sheets in ice water or sprinkle gelatin over ½ cup ice water to soften. Bring each juice to a boil separately and season each with salt and pepper. Squeeze the water from the gelatin sheets and place 5 sheets or ¼ of the softened gelatin into each hot juice. Stir to dissolve.
Step 2
Line 4 10-inch pie tins with plastic wrap. Pour juices in so that each comes to a depth of ⅛ inch. Refrigerate for 3 hours, until firm.
Step 3
Cut tuna into 4 logs, about 5 inches long and 1 inch wide. Season with salt and pepper. Cut rectangles of each jellied juice large enough to cover a tuna log. Wrap logs in each of the four gels, one on top of the other. Roll each log in nori and seal the edges with water.
Step 4
Rehydrate the rice paper in lukewarm water for 30 seconds on each side. Roll the nori-wrapped tuna in rice paper. Chill.