The Rocco Roll
Published May 3, 2003
- Total Time
- 30 minutes, plus 3 hours' refrigeration
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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
Nutritional analysis per serving (4 servings)
26 grams carbs; 88 milligrams cholesterol; 450 calories; 1 gram polyunsaturated fat; 1 gram saturated fat; 2 grams fat; 5 grams fiber; 1358 milligrams sodium; 82 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes
Comments
Ok ,I want to know if anyone has tried this?