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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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Tea-Smoked Salmon
and Avocado Cone
Makes 8 cones
- 1 cup water
- 1 tablespoon rice vinegar
- 4 sheets toasted nori sheets, halved into 2
triangles
- 2 cups Master Sushi Rice
- 1/2 pound Ming's tea smoked salmon, sliced
(available at Ming.com)
- 1 package daikon sprouts
- 1 avocado, sliced into 1/2-inch spears,
drizzled with lime juice
In a small bowl, combine water and add
vinegar. 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 salmon, placing it diagonally across the
rice from the upper left corner to the bottom right. Place daikon
sprouts and avocado on the salmon. 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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