SHISO HAND ROLL

INGREDIENTS

• 1 box Guava Nectar Gelée

• 6 shiso leaves 

• 4 oz hamachi 

• Truffle oil (can be subbed with olive or sesame oil) 

• Wasabi

INSTRUCTIONS

Whisk one packet of Guava Nectar Gelée with 6 oz hot water, pour into a square mould, and set in the fridge for two hours. Using a sharp knife, slice hamachi into six pieces and brush with truffle oil. Once the Gelée has set, cut into thin rectangles to mirror the shape of the hamachi. Layer each shiso leaf with Gelée and truffled hamachi, then finish with sea salt and a hit of wasabi.