Spiral Plated Cucumber Sashimi With Yuzu Soy Gel

Instructions

1. 1

   Using a mandoline or a sharp vegetable peeler, shave the cucumbers lengthwise into paper-thin, long ribbons, stopping when you reach the seeds.

2. 2

   Submerge the cucumber ribbons in ice water for 10 minutes to make them crisp and naturally curl.

3. 3

   In a small saucepan, combine the yuzu juice, soy sauce, and mirin, then whisk in the agar agar powder until dissolved.

4. 4

   Bring the mixture to a gentle boil for 2 minutes, then pour into a shallow container and refrigerate until completely set into a firm jelly.

5. 5

   Once the gel is set, transfer it to a blender and process until it forms a smooth, pipeable fluid gel.

6. 6

   Drain the cucumber ribbons and pat them dry very gently with a paper towel.

7. 7

   Roll each ribbon tightly and arrange them in a continuous, tight spiral pattern starting from the center of a chilled plate.

8. 8

   Pipe small dots of the yuzu soy gel between the cucumber layers and garnish with sesame seeds and micro-greens.