My foodie pal, Barbara, brought me these 2 x 2 inch square rice noodles that she uses on occasion. The opaque squares were unique, I was used to seeing rice vermicelli and round rice wrappers but never these. Inspired by the little noodle I knew I wanted to use something similar for canapés.
My team huddled around the canapé station and I expressed my interest in using the wrappers. Chef brought us a hunk of sushi grade tuna that Ashley marinated with a mix of soy, ginger, and rice wine. We soaked the rice wrappers and julienned carrots, and cucumbers. Spencer carefully cut the tuna and proceeded to wrap the mini fresh rolls.
I toasted black and blonde sesame seeds to decorate the roll and made a spicy aioli. The final little dish was a burst of color – a perfect introduction to a meal.