Yield: 12 servings FOR THE SUSHI RICE: 3 cups short grain white rice 41/2 cups water 3 Tbsps. seasoned rice vinegar FOR THE WASABI BEURRE BLANC: 3 cups white wine 3/4 cup white vinegar 1/2 cup + 1 Tbsp. shallots, finely chopped 1/2 cup + 1 Tbsp. peppercorns 11/2 cups heavy cream 24 ozs. butter, softened 6 Tbsps. wasabi paste 3/4 cup hot water 6 Tbsps. soy sauce FOR THE SALMON: 41/2 lbs. skinless salmon fillets 3/4 cup soy sauce 3/4 cup water 3/4 cup honey FOR THE VEGETABLES: 3 each ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.