Servings:
Serves 1 Servings
Ingredients
Ingredients for the salad
- 3 pieces of sashimi slices of blue fin tuna (sushi grade)
- 3 pieces of sashimi slices of yellowtail hamachi (sushi grade)
- 1/2 hot house cucumber, very thinly sliced
- 1/4 ounce wasabi caviar
- 1/4 cup dry mixed seaweed salad, re-hydrated in cold water
- 3 slice fried garlic chips
- 3 ounce ponzu
Ingredients for the soy ponzu dressing
- 3 pieces of sashimi slices of blue fin tuna (sushi grade)
- 3 pieces of sashimi slices of yellowtail hamachi (sushi grade)
- 1/2 hot house cucumber, very thinly sliced
- 1/4 ounce wasabi caviar
- 1/4 cup dry mixed seaweed salad, re-hydrated in cold water
- 3 slice fried garlic chips
- 3 ounce ponzu
- 1 cup citrus juice
- 2 cup light soy
- 1 cup rice wine vin
- 1/2 cup mirin
- 1/4 cup sake
- 1 cup piece kombu
- 1 cup bonito flakes
Preparation
Baking Directions:
Steal This Recipe® step-by-step InstructionsInstructions for soy ponzu dressing1. Mix all ingredients and let marinate for 24 hours.
2.Strain out all the kombu and bonito.
3.Serve approximately 3 oz of the dressing on the side of the salad.
Plating instructions1. Place thinly sliced hothouse cucumber in a circular pattern around the rim of the plate.
2.Place hamachi and tuna in a checkerboard pattern in the center of the plate.
3.Place 1/4 teaspoon wasabi caviar on top of the hamachi slices as well as one piece of fried garlic chip.
4.Place one thinly sliced jalapeno on top of each tuna slice.
5.Place a small amount of seaweed salad in the center of the checkerboard pattern.
