For Valentine’s Day, surprise your spouse with a special sushi Valentine Roll—or send it to someone all alone as a gift for a red-letter day.

Considering that the Day of Love falls on Ash Wednesday, it also serves as an ideal alternative for those who wish to go meatless.
With this in mind, Chef Pepa Escalante shares some guidelines and twists on how to prepare her very own recipe A dainty take on the traditional Japanese staple, this mouthwatering treat comes with a decadent serving of sushi rice embraced by thinly sliced fresh sushi-grade tuna.

“It is easy to make. It will also not take too much of your time,” she says. “You can switch up the ingredients. Be creative with what you have in the pantry! You may substitute tuna with fresh or smoked salmon. You may also add other vegetables or fruits such as lettuce, perilla leaf, avocado, mango, or even kimchi.”

A magna cum laude Culinary Arts graduate from De La Salle-College of Saint Benilde School of Hotel, Restaurant, and Institution Management, she has one more advice: Sauté the kimchi first to make it lose its moisture.
Chef Pepa trained at the Emirates Academy of Hospitality Management in Dubai through a partnership with Benilde. She took courses on Hospitality Law, International Tourism, and Facilities Management. She also further honed her culinary skills at the Pastry and Cold Kitchens of Burj Al Arab, one of the most iconic hotels in the city. Equipped with her passion for both cooking and teaching, she decided to share her experiences with the culinary aspirants of her alma mater as an instructor on Garde Manger and Filipino and International Cuisines.

Currently, she is the chief financial officer at Pantree Food Concepts, Inc.

Valentine Roll

Yield: 1 whole sushi roll
Ingredients
100g fresh sushi-grade tuna, sliced thinly
80g cream cheese, sliced lengthwise
80g cucumber, julienned
40g carrots, julienned
20g Japanese mayonnaise
40mL rice vinegar
3/4 cup cooked Japanese/shortgrain rice
1 tsp vegetable oil
15g white sugar
1/4 tsp salt
1 pc nori sheet
Condiments: Wasabi, Japanese soy sauce, Sriracha, mayonnaise

Tools: Bamboo mat, sharp knife, cling wrap, chopping board

Procedure
1. Combine rice vinegar, oil, sugar, and salt in a small saucepan. Cook over low heat until the sugar granules dissolve. Cool the vinegar mixture, then slowly add to the cooked rice. Gently stir until the rice is slightly sticky. Set aside.

2. Cover the bamboo mat in cling wrap. Place half a sheet of nori on top. Put the cooked rice evenly on the nori. Flip it over so that the rice is facing the bamboo mat.

3. Assemble the cream cheese, cucumber, and carrots on the other side of the nori sheet. Spread the Japanese mayonnaise on top. Roll the sushi, pressing lightly as you go.

4. Transfer the roll to the chopping board. Place the bamboo mat over it. Lightly press down using the tip of your fingers to create a halfheart shape.

5. Cover the sushi with a layer of sliced tuna. Place a sheet of cling film on top of the sushi roll. Use the bamboo mat to press the tuna onto the roll.

6. Slice the sushi roll carefully with a sharp knife with the cling film still on, until you come up with eight pieces of sushi. Remove cling film. Assemble on a plate.

7. Serve with wasabi and Japanese soy sauce or Sriracha mayo.