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| 4 | Ahi fillets (5 oz each) skin removed |
| 2 Teelöffel | Wasabi, mixed with water to make a spreadable paste |
| 1 1/2 Tasse | Jicama, julienned into 1/8" strips |
| 2 | Scallions; sliced into 1/8" rings |
| 8 | Snow peas; strings removed |
| 4 Esslöffel | sesame oil sark |
| 1/2 Tasse | Soy Marinade |
| 4 Esslöffel | Wasabi, mixed with water to make a thick paste |
| 4 Esslöffel | Pickled ginger |
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Place each fillet between 2 sheets of plastic wrap. Pound them with a meat mallet until they are 1/4" thick. Remove the top sheet of the plastic wrap..
Spread the 2 teaspoons of wasabi paste on top of the fillets. On the edge of each fillet place 1/4 of the jicama, red bell peppers, scallions, and snow peas. Roll the ahi up very compactly. Tightly roll the plastic around the ahi roll and twist the ends. Place the rolls in the refrigerator for 30 minutes. Remove the plastic.
Heat a large non-stic saut, pan on high until it is very hot. Add the dark sesame oil and the ahi rolls. Sear them for 45 seconds. Slice the ahi rolls into 1/2" thick slices at a 45ø angle.
On each of 4 individual serving plates spread the Soy Marinade.
Place the sliced ahi pieces on top. Garnish the plate with some of the 4 tablespoons of wasabi paste and some of the pickled ginger.
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