yields one roll


  • 1.4 oz. toro tartare
  • 1/2 sheet nori
  • 3 oz. sushi rice
  • .3 oz. frisée
  • .1 oz. caviar
  • .3 oz. yuzu panca sauce (sub-recipe)
  • salt powder, pinch (Kosher salt, tapioca powder)


Cook sushi rice. Put nori (seaweed) sheet on top of a bamboo mat. Spread the sushi rice on top of the nori sheet. Place the ingredients lengthwise on the rice. Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder. Press the bamboo mat firmly and remove it from the sushi. Cut the rolled sushi into bite-sized pieces (You can cut the sushi better if you wipe the knife with a wet cloth before you slice it). Decorate bottom of plate with yuzu panca sauce, place sushi roll bites onto sauce and garnish with frisée and edible gold.</p.

yuzu panca sauce sub-recipe ingredients:

  • .1 oz. yuzu juice, unsalted
  • .25 oz. aji panca
  • 1/4 teaspoon garlic, grated

yuzu panca sauce sub-method:

Combine ingredients in bowl. Reserve for plating.