sushi flatbread

 Recipe by Mark Arnao , Executive Chef  at Westchester Country Club, Rye, New York, USA
Image by Diana DeLucia

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Serves 1-2
                                               
Ingredients 
 
Flatbread

• ½ cup All-Purpose Flour
• ½ cup Cake Flour
• 1 pinch Salt
• 1 tsp. Sugar
• 1 cup Water (room temperature)
• ½ oz. Dry Yeast
• 2 tsp. Olive Oil

 
Soy Dressing

• 1 cup Lite Soy
• ½ cup Sugar
• ¼ cup Sake

 
Cucumber and Tuna Salad 

• 1 Cucumber (seedless)
• 1 bunch Scallion Tips (green)
• 1 tsp. Olive Oil
• ½ Lemon
• Salt to taste

 
Sushi Topping

• 1 pack Unagi
• ¼ lb. #1 Tuna (sushi grade)
• 2 Tbs. Wasabi Powder
• ½ cup Mayonnaise

 
Garnish

• 2 Shiso Leaves
• 1 Tbs. Wakame Furikake

Preparation
 
Flatbread
 
Sift the all-purpose flour and cake flour with the salt and sugar into a bowl, then place in a mixer and mix at low speed for 1 minute.
 
Place the water in a bowl then add the yeast and stir until dissolved.
 
Once the yeast has dissolved, slowly add the yeast mixture into the flour mixture and increase the mixer speed to medium-high for 15 minutes. Add in the olive oil slowly.
 
Pour the mixture into a bowl then cover it.
 
Let the dough rise at room temperature for about an hour, then firmly punch it once to deflate it.
 
Cover the dough with plastic wrap, then let it sit overnight in the fridge.
 
Remove the dough from the fridge, then cut it approximately into a 6 oz. ball.
 
Form the dough ball into a flat oval shape by stretching , place it on a baking sheet in and partially bake the dough in the oven at 400°F for 8-10 minutes to set the dough.
 
Soy Dressing
 
Place the soy, sugar, and sake in a pan over high heat, stirring at first to move the sugar around so it doesn’t stick to the bottom, and bring to a boil. Lower to a slight simmer and reduce by ¼.
 
Place the soy dressing into a container and let cool at room temperature.
 
Cucumber and Tuna Salad 
 
Julienne cucumber and scallions and place in a bowl .
 
Add the ¼ inch diced tuna, season with olive oil, fresh lemon juice, and salt. Set aside.
 
Sushi Toppings
 
Remove the skin from the unagi then cut it into 1 inch strips.
 
Mix the wasabi powder and mayonnaise in a bowl with a whisk.
 
Coat the partially cooked flatbread with some olive oil, then spread the wasabi mix on top. Add the unagi strips on top.
 
Bake the Sushi Flatbread in the oven at 400°F until it is a golden brown.

 
Assembly
 
Coat the partially cooked flatbread with some olive oil, then spread the wasabi mix on top leaving a ¼ inch uncoated crust around the edge. Add the unagi strips on top of wasabi.
 
Bake the Sushi Flatbread in the oven at 400°F until it is a golden brown.
 
Remove the Sushi Flatbread from the oven then top it immediately with the cucumber and tuna salad.
 
Cut the Sushi Flatbread into slices, then garnish with the shiso leaves, sprinkled furikake and soy dressing. 
​

Wine Match       
 
German Riesling or Cali Pinot Noir