Sure Save

Print

Miso Chili Salmon Sushi Go! Crab Cakes

BROADCAST DATE: 07/13/03
Miso Chili Salmon
From the Kitchen of:
Owner & Chef Jon Miyabuchi and Chef Patrick Turner

1 c. miso base
1 Tbs. garlic, chopped
1 Tbs. ginger, chopped
1 c. Yamasa shoyu
1 c. sweet chili sauce
1/2 c. green onions
1 1/2 c. white sugar
4-6 4 oz. salmon fillets

Mix the ingredients together until smooth, then pour over the top of the salmon fillets. Let set about one hour. Bake in oven for eight minutes at 425 degrees. Serve over hot rice.

Sushi Go! Crab Cakes
From the Kitchen of:
Owner & Chef Jon Miyabuchi and Chef Patrick Turner
Vegetables
1 c. Kula onions, diced
1 c. bell peppers, diced
1 c. celery, diced
1 tsp. garlic, chopped

Crab Mixture
1 lb. blue crab meat
1/2 lb. Seafood Sensation
1 c. panko (bread flakes)
1/2 c. mayonnaise
1/2 c. dijon mustard
1/2 tsp. hot chili flakes
1/2 tsp. white pepper
1/2 tsp. Kosher salt

Preparation
Saute vegetables in pan. Put vegetables to the side and let cook, then add them to the crab mixture. Do not over mix the crab meat and vegetables. Fold the mix together and make cakes to desirable size. Bake in 375 degree oven for 8 to 10 minutes, or until golden brow, or pan fry.