Chef Siggy Nakanhishi's restaurant in Greenwich Village, Aki, features a menu of unabashedly creative sushi. His years as the Chef to the Japanese Ambassador to the West Indies in Kingston, Jamaica, and his rich imagination, provide a unique background which he draws from to blend his top of the line skills with a tropical flair, that delights patrons and critics alike. This recipe reflects his clean approach to food pairings and it's beautiful layout is a testament to the importance of presentation.
- 1 large fuji apple
- 1 ½ to 2 cup of lightly salted water
- ½ ripe Haas avocado
- ½ to 1½ tsp white soy sauce (strictly to taste)
- 4 ounces of sushi grade big-eye red tuna
- 1 tsp fuji apple vinegar
- 1 tsp white balsamic vinegar
- 1 tsp extra virgin olive oil
- 1 tsp Tobiko ( flying fish roe, yellow or red)
- 1 or 2 fresh shiso leaves
- seaweeds(see note)
- 2 center slices of star fruit , approximately one inch in diameter (see note)
Peel apples and slice into one inch by one inch squares. Soak in sufficient chilled salted water to cover. Set aside.
Puree avocado by hand or in a small food processor. Add white soy sauce to taste. The amount you add should be in balance with the sweetness of the apple, which may vary considerably from apple to apple.Cover and set aside.
Cut Tuna into 5 squares the same dimensions as the apple.
In a small non- reactive bowl mix together the vinegars and soy sauce. Whisking vigorously, slowly drizzle in the olive oil to combine.
Take a slice of apple and stand it on it's side. Place a scant ¼ teaspoon of avocado puree in the middle. Lean a piece of tuna against it. Place a small portion of avocado and lean an apple slice against the tuna and then avocado puree, continuing to alternate layers as pictured above . You should start with a piece of apple and end with a piece of tuna. Put the sauce around the bottom of the millefeuille and add three tiny bundles of seaweed on both sides. Top with the tobiko and decorate the ends with cut star fruit.