Culinary WHIRLED /

Dinner Roll
We went on a roll (ha) all over town, looking for the sexiest sushi to feature in this, the sweetest month, and we found this raw wonder. You’ll love the kick of the crunchy daikon.



EDITED BY VICTORIA BRADLEY 
PHOTOGRAPHY BY MEGAN WYLIE

South Beach Roll

Yield: 1 serving

Ingredients:
1 ounce tuna
1 ounce salmon
1 ounce yellowtail
2 shrimp, boiled
1 tablespoon tobiko
1/4 avocado
1 daikon

Directions:
1. Slice daikon into 4-inch sheets, using a mandoline*.
2. Cut tuna, salmon, and yellowtail into 3-inch pieces, about a half inch thick.
3.  Roll out daikon on sushi mat, covered in plastic wrap. Spread tabiko over daikon. Lay avocado across the top.
4. Assemble tuna, salmon, yellowtail, shrimp, and avocado in a neat, tight row at the edge of the daikon.
5. Use the close edge of the rolling mat, cover the filling with daikon, and tighten. Repeat, rolling tightly.
6. Use toothpicks to seal hold roll together before cutting with a wet, sharp knife.

Chef’s Bio:
Jimmy Watanabe came to this country when he was 25 and worked in the internationally renowned Japanese restaurant Nobu in Las Vegas before coming to Plum.  His talent as a sushi chef lies in the ability to creatively mix traditional sushi techniques with modern flair.

  1. Plum, 5996 Penn Circle South, East Liberty. 412.363.7586.