Holiday Sushi

Sesame Crusted Ahi Flatbread
5 oz. sushi grade yellow or blue fin tuna
Sesame seeds
Sea salt and ground pepper
Sesame oil
Fresh pear
Gorgonzola cheese
Flatbread crackers

1. Wrap tuna in a paper towel, and set aside for 20-30 minutes. Coat a pan in sesame oil, and heat
until smoking hot. Use caution when cooking with ultra hot oil as it may spatter from pan.
On a plate, combine 3 T. sesame seeds, salt and pepper. Coat all sides of tuna with mixture.

Holding the tuna fillet with tongs, sear all sides of tuna for approx. 30 seconds each. Wrap tuna in a paper towel, and allow to cool in refrigerator. Slice seared tuna into one oz. portions. Place a slice of pear, and a chunk of
gorgonzola on top of each piece of tuna, and then onto flatbread.

Shiso Rice Sumeshi
1.5 c uncooked short grain rice
1.5 c water
6 tbs. rice vinegar
3 tbs. sugar
2 tbs. lemon juice

Cook the rice covered, using equal parts water & rice. Usually about 45 min. Combine vinegar, sugar & lemon juice into a small pot and bring to a simmer. Stir until sugar is dissolved, remove from heat. Once rice is finished cooking, transfer into a large bowl. Cool the rice and rice vinegar mixture, fold mixture into rice with a ‘cutting’
motion using a rice paddle. allow to cool and cover with a clean, damp cloth.

Japanese Bruschetti
5 oz. fresh Salmon
Ponzu sauce
Soy sauce
Small white onion
Fresh flour tortilla chips

Slice salmon into one oz. pieces. Dice 1 small clove garlic, and slice 1/4 white onion into paper thin pieces.
In a bowl, combine 1/4 c. Ponzu, 2 T. Soy, 1 T. caper juice,1/2 fresh squeezed lemon juice, garlic, onions and salmon. Refrigerate, and let marinate for at least 30 minutes (until salmon has a slight white ‘seared’ look to it).

Place salmon slices onto tortilla chips. Drizzled marinate over each piece, and garnish with caper, garlic and onion pieces and chopped cilantro.

Strawberry Avocado Nigiri
1 c. sumeshi (cooked sushi rice)
1 avocado
Fresh strawberries
Nori seaweed paper
Sweet soy sauce
1. Holding the nori vertically, cut into
1/4 in wide strips.

1. Take a golfball size portion of rice, and shape into a loose rectangle Half the avocado, and remove the pit.
Spoon out two slices of avocado on top of the riceball. Place a slice of strawberry on top, and wrap with a nori ‘belt’. Drizzle sweet soy sauce over the top.

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