Recipes from Dr. Perricone

Ingredients

For Spring Roll:

• 2 Maine lobsters – 1 lb each – steamed, shelled, and cut into small dice
• 1/4 cup seasoned rice vinegar
• 1/2 tsp. togarashi spice
• 1 cup peeled julienned daikon radish
• 1 cup julienned cucumber
• 12 cabbage leaves, steamed
• 1 bunch cilantro sprigs
• 1 bunch mint sprigs
• 1 bunch green onion – cut into long strips
• 1 cup bean sprouts
• 1/2 honeydew melon, peeled, seeded, thinly sliced
• sea salt and freshly ground black pepper to taste

For Tangerine Soy Dipping Sauce:

• 1/3 cup low sodium soy sauce
• 1/4 cup tangerine juice
• 1/4 cup mirin
• 3 tbsp. minced scallion
• 3 tbsp. yuzu juice
• 2 tbsp. brown rice vinegar
• 2 tbsp. minced mint
• 2 tbsp. minced cilantro
• 1 tsp. hot chili oil
• 1 tsp. freshly grated ginger
• 1/2 tsp. sambal

For Garnish:

• 2 tbsp. black sesame seeds
• 2 tbsp. white sesame seeds
• 12 sprigs chive
• 12 sprigs cilantro
• 12 sprigs mint

Preparation

Mix seasoned rice vinegar, togarashi, salt, and pepper in glass bowl.  Toss cucumber and daikon radish with marinade for 10 minutes.  Place following ingredients side by side on a cutting board: cilantro, mint, green onion, marinated daikon, cucumbers, bean sprouts, honeydew melon and lobster meat.  Blanch the cabbage leaves in salted, boiling water until softened and remove to a clean cutting board. Lay the leaves flat and trim the thickest part of the rib off. Pat dry.  Place on cutting board.  Create roll by placing following ingredients on cabbage leaf in this order: cilantro, lobster meat, green onion, mint, bean sprouts, daikon, cucumbers, and honeydew. Tightly roll bottom edge of cabbage just to enclose filling.  Fold up sides.  Continue to roll to top to seal.   Set aside in refrigerator.  Repeat method to form 12 rolls.

Whisk all dipping sauce ingredients in mixing bowl.  Set aside.

Cut spring rolls on bias.  Place four pieces in center of chilled sushi plate.  Place dipping sauce by rolls.  Sprinkle with black & white sesame seeds.  Garnish with bouquet of chive, cilantro and mint sprigs. The lobster can be substituted with your favorite shellfish, sashimi ahi tuna or salmon.

Serves 6