Mango Pomegranate Tuna Maki

My local Asian market doesn’t regularly stock umeboshi paste, a tangy plum paste used to create the delicious ume-jhiso roll. Ume jhiso (or ume shiso) is a perfect combination of plum paste and shiso leaf, a type of Japanese herb that tastes like a cross between mint and basil. I try and stock up whenever plum paste makes an appearance, but I have found myself with a single bottle for many months. But the thought of that tangy goodness paired with something fragrant has been on my mind lately.

Pomegranate molasses is my makeshift solution. Often found in Mediterranean markets, this bottled product is somewhat sweet but mostly tangy in a way that reminds me of umeboshi. The product has a very strong flavor. A little bit goes a very long way so I opted to use it as a quick marinade for yellowfin tuna. The tangy, marinated tuna is then paired with mango, basil and cucumber.  The result is tangy, sweet, crunchy, and fragrant.

Mango Pomegranate Tuna Rolls

Yields 2 rolls, 12-16 pieces

2 4in x 7in sheets nori

2 cups prepared sushi rice

2 tsp sesame seeds

5 oz sushi grade yellow fin tuna

1 1/2 TBSP pomegranate molasses

4 large fresh basil leaves, cut into thin strips

4-6 cucumber sticks, cut slightly smaller than French fry-sized

4-6 strips of ripe mango

Cut tuna into strips about 1/4 inch wide. Place in a bowl and toss with pomegranate molasses. Set aside.

To assemble rolls, place nori horizontally on work surface rough side up, and cover entire surface of nori with a thin even layer of sushi rice.  Sprinkle with 1 tsp sesame seeds. Flip nori over. Place about 2 1/2 ounces of marinated tuna horizontally in the middle of the nori, making sure that pieces extend to both edges of the nori.  Top with 2 leaves worth of basil strips. Then top with cucumber sticks and mango strips.

Roll according to the method for rolling inside out sushi rolls. Repeat steps to make one more roll. Cut each roll into 6-8 pieces. Serve with wasabi, pickled ginger and soy sauce for dipping if desired.