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Panko Crusted Ahi Sashimi with Soy Wasabi Butter Shaka Shaka Sake

From the Kitchen of: Chef D.K. Kodama of  Sansei Seafood Restaurant & Sushi Bar



Panko Crusted Ahi Sashimi with Soy wasabi Butter

1 oz. rice
2 sheets nori
2 oz. fresh arugala or spinach
10 oz. fresh salmon
pinch of salt
4 oz. tempura batter
4 oz. panko flakes
vegetable oil for frying

Soy wasabi Butter
1 Tbs. ginger, crushed
1 tsp. shallots
4 oz. white wine
1 tsp. lime juice
2 oz. heavy cream
1/4 lb. unsalted butter
3 Tbs. sweet Thai chili sauce
1 oz. wasabi paste
3 oz. shoyu

Sauté shallots, add wine and lime juice, then reduce by half.  Add cream and reduce again by 1/3.  Whip butter into the reduction and strain.  Stir in chili sauce.   Mix shoyu and wasabi paste together and whip into butter sauce (till sauce turns light brown but not too salty).  Sprinkle black sesame seeds, dash chives, finely chopped.

On the top 1 inch of the nori, spread the rice (about 2 grains high).  Lay the arugala on the bottom third of the nori.  Place the salmon on the arugala.   Season with salt.  Roll tight with a sushi rolling mat.  Dip in tempura batter.  Roll in panko flakes and hold aside.  Sauce plate, sprinkle black sesame seeds and chives.  Fry roll, cut and plate on sauce

From the Kitchen of:  Chef "Shaka" Troy Teruya  of Catch of the Day Sushi



Shaka Shaka Sake

5 1oz. pieces fresh salmon fillet (skin on)
One half sheet sushi nori (large sheet)
1 oz. crab flakes
1 tsp. mayonnaise
1/2 oz. maguro (sashimi size)
1/2 oz. hamachi (sashimi size)
1 pc. cooked ebi (21/25, nigiri sushi type)
1/2 oz. white fish (sashimi size)
1/2 oz. avocado, sliced

shaka sauce (masago & mayonnaise) 1/2 c. mayo with 1 tsp. masago
1 oz. shiitake mushrooms
1 oz. bay scallops, chopped

4 pcs. green onion or leek stalks, chopped for garnish
deep fried salmon skin, from the fillet put flour on and fry till crispy
1 oz. ikura (salmon roe)

Carefully remove salmon skin from fillets and deep fry until crispy.  Make sure scales are removed.  Thinly slice the salmon fillets flat and place on 1/2 sheet nori.  Place saran wrap over the fillet and turn over.  Place the crab & mayonnaise, maguro, hamachi, shrimp, white fish and avocado and rollup like a sushi.   Cut into 5 pieces.  Bake for 3 minutes at 375 degrees.  Add shaka sauce (recipe above) and bake for 3 more minutes.  Garnish with the salmon skin, ikura and green onion or leek stalks.