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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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Grilled Shrimp Salad
Makes 8 cones
- 1 tablespoon rice vinegar
- 1 cups water
- 1/2 pound grilled shrimp
- 1/2 cup 1/4 inch dice celery
- 1/4 cup mayonnaise
- 1 teaspoon naturally brewed soy sauce
- 1/4 cup sliced scallions
- 1 tablespoon vinegar
- 4 sheets toasted nori, halved into 2
triangles
2 cups Master Sushi Rice
In a small bowl, combine rice vinegar and water. In a large bowl,
combine shrimp, celery, mayo, soy sauce and scallions and mix well.
Place a half-sheet of nori on a work surface, shiny-side down, long
edge towards you. Spread about 1/2 cup rice on lower half of nori,
patting it down lightly. Top with shrimp salad, placing it
diagonally across the rice from the upper left corner to the bottom
right. 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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