Ingredients:
1 can (15 oz) full-fat coconut milk
1 tablespoon wasabi powder
pinch kosher or sea salt
1 packet unflavored gelatin
1/4 cup cold water
1 medium mango, peeled and sliced
1 sheet nori
8 ounces sashimi-grade tuna
1/2 tablespoon fish roe
Source, details, tips and full instruction at: janssushibar.com
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