NOTE: Each recipe is part of a 5 course tasting menu, therefore servings sizes may vary.
A cone mould was used to form the spring roll cones, which the salmon was wrapped around. If you do not have a cone mould, you can easily use sushi rice that has been treated with pickled ginger, chives, sesame seeds and cilantro.
Sweet Sushi Roe
Wakame Seaweed Sauce (for Salm
Tobiko and Coconut Sauce
Mix into sushi rice:
4 oz. pickled ginger, minced
3 oz. cilantro, diced
2 oz. chives, diced
2 oz. honey
1 oz. lemon juice
12 oz. toasted bulk sesame seeds
8 oz. of Salmon sliced into 4 x 2 oz. wedges. Place each individual salmon slice onto a 4″ by 4″ plastic wrap and pound each slice as thin as possible. Place approx. 1 1/2 oz. of sushi rice in the center and pull each corner of the wrap to the center and force the stuffing into a little ball. Poke the top and release the salmon rice balls.
2 balls per person.
Reduce to glaze consistency and strain. Once cooled, brush onto salmon and garnish with chives.
Heat dashi broth and bring it to a light boil, pour into blender with the rest of the ingredients. Make sure you have a dry cloth to hold the lid of the blender down. Pulse for one minute and strain.
Mix all ingredients in a bowl.
Begin to stuff the squid with watermelon mixture until squid is 3/4 full. With butcher twine tie the open end of the squid sealing it shut. Wrap with plastic and place in your freezer for 1 hour.
You are about to serve.
Heat dashi stock and add coconut milk and sugar. When it comes to a steep, remove and add the bonito aside. I prefer to serve this warm but it can be served at room temperature. Which ever you choose, add tobiko at the very last second before serving.
To the Plate! Remove salmon from the wraps (two balls per person), brush with galangal syrup. Stick one on top of one another, spoon on wakame seed sauce. Garnish with chives.
On the other side of the plate, slice squid into bite size rings (4 per person) spoon tobiko and coconut sauce around.