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 ...

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