Chef Brian Tsao’s, of Mira Sushi, sesame leaf wrap is extremely healthy – it features fresh vegetables and basic Korean flavors . The crunchy vegetables, like the cucumbers and carrots, give the dish texture whilethe sesame binds all the vibrant flavors together to give the dish savory appeal.
- 8 Sesame Leaves, can be found at most Korean supermarkets, may be labeled as Korean Shiso, Ggae Nnip, Kkaennip or Perilla Leaves
- 2 tablespoons warm water
- 1 Gram Stevia
- 2 Teaspoons sesame oil
- 2 Tablespoons low sodium soy sauce
- 1/4 Cup Granny Smith apples, peeled, cored and pureed in blender or food processor
- 1/4 Cup Gochujang (found in most Korean supermarkets)
- 1 small Cucumber, cut into sticks approximately 2 inches long and about 1/2 inch wide)
- 1 small Carrot, lightly blanched and softened in hot water, cut into fine julienne
- 1/3 Cup Bean Sprouts
- 1 Tablespoon Black Sesame seeds
- 1 Tablespoon Sesame Powder (found in most Korean supermarkets)
- 1/4 bunch Scallions, finely chopped
Combine warm water and stevia in a bowl, stir to dissolve then add soy sauce and reserve.
Combine apple puree and gochujang and reserve.
Gently rinse the sesame leaves with cold water to ensure crispness and shake off any excess water. Divide the cucumber, carrot and bean sprouts between the leaves. Top the vegetables with approximately 1-2 teaspoons of the soy mixture and approximately 2 teaspoons of gochujang mixture. Garnish with a sprinkle of black sesame seeds, sesame powder and scallions.
Wrap the leaf edges around the vegetables and enjoy!
There will be gochujang sauce and sweet soy sauce left over so you can store in your refrigerator and use for salads, marinades or as a condiment.