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Carrot-Beef Sushi with Caper-Basil Mustard

By Shelley Wiseman

4.1

(7)

Image may contain Food and Plant
Carrot-Beef Sushi with Caper-Basil MustardRoland Bello

Trompe l'oeil as much as hors d'oeuvres, these rolls use carrot where nori would usually be at a sushi bar and boneless beef top loin instead of tuna. The pungent mustard sauce is an artful counterpoint to the sweet carrot.

Cooks' note:

Beef rolls can be assembled (but not cut into pieces) 1 day ahead and chilled, each roll wrapped tightly in plastic wrap. Cut rolls while cold, then bring to room temperature, covered with plastic wrap, before serving, about 30 minutes.

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