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 yellow squash
3 each red bell peppers
3 each green bell peppers
3 each` carrots
3 Tbsps. fresh ginger, peeled and grated
3 tsps. canola oil
11/2 tsps. sesame oil to taste salt and pepper
- FOR THE SUSHI RICE: Rinse the raw rice three times, pouring out excess water. Add water and cook until done. Remove cooked rice to a bowl and fold in seasoned rice vinegar; keep warm.
- FOR THE WASABI BEURRE BLANC: Combine white wine, white vinegar, shallots and peppercorns in pan and cook until reduced by half. Add cream and reduce by half again. Blend butter with reduction until smooth; keep sauce warm. In a separate bowl, blend wasabi, hot water and soy sauce to form a paste. Blend with sauce just before serving.
- FOR THE SALMON: Cut the salmon fillets into 24 equal pieces. Combine the soy sauce, water and honey together in a bowl or pan; add salmon and marinate for 10 minutes. Sear the salmon on both sides until just opaque in the center.
- FOR THE VEGETABLES: Julienne all vegetables in long strips. Heat canola oil in sautÈ pan and add vegetables and ginger. Stir fry just until tender. Season with salt and pepper and drizzle sesame oil over at the end; keep warm.
- PER ORDER: Spread 2 to 4 ozs. of beurre blanc on plate and make 8 small dots with reduced soy sauce around outside edge of sauce. Then draw a toothpick through the dots, creating little hearts. Put one serving of sushi rice in a round mold; unmold in center of plate; put three medallions of salmon evenly-spaced, leaning on rice. Top rice with a stack of the vegetables, then garnish with sprig of fresh cilantro.
Recipe from Eric Vernier, catering chef, Aztec Dining Services, San Diego State University.