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Sushi Rice
Assorted
Nigiri
Spicy Tuna
Cone
Tea-Smoked Salmon and Avocado Cone
Grilled
Shrimp Salad
Maki Sushi
Beau MacMillan's Seared Scallops with Maitake
Ginger Garlic Cream and Rice
WINE NOTES
Shizensu:
Uses Kimoto method (300-year-old method that is rare
because it's so labor-intensive, mash is hand-beaten with long poles
that then ferment.) Results in a more full-flavored sake. This one
has a complex flavor with balancing acidity.
Sato No Homare: Junmai Ginjo: Elegant super-premium, with
light fruity nose of violets, strawberry, pear and grape. Semi-dry.
Hints of anise and tropical fruit (secondary notes that the Japanese
call fukumi-ka.
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Spicy Tuna
Cone
Makes 8 cones
- 1 cup water
- 1 tablespoon rice vinegar
- 4 sheets toasted nori, halved into 2
triangles
- 1/2 pound #1 grade Ahi tuna, cut into
1/2-inch dice
- Juice of 1 lime
- 1 tablespoon minced red jalapeno, no seeds
- 1 tablespoon sambal
- 1/2 cucumber, peeled and julienned
- Kosher salt and freshly ground black pepper
In a small bowl, combine water and vinegar. In a medium bowl combine
tuna and lime juice and stir gently. Add jalapeno and sambal; season
with kosher salt and freshly ground black pepper and combine
thoroughly but gently. Place a half-sheet of nori on a work surface
shiny-side down, long edge towards you. Wet your hands in the
water-vinegar mixture and spread about 1/2 cup rice on lower half of
nori, patting it down lightly. Top with tuna, placing it diagonally
across the rice from the upper left corner to the bottom right.
Place cucumber on the tuna. Fold the lower left-hand corner of the
nori toward the right side to enclose the filling, and continue to
roll toward the nori's left side to form a cone. Wet a finger in the
vinegar water and moisten the top 1/2-inch of the nori's edge to
seal the cone. Let rest, seam-side down, or place in a cone holder.
Repeat with remaining ingredients.
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