Roy's Fish and Seafood by Roy Yamaguchi

Author:Roy Yamaguchi [Yamaguchi, Roy]
Language: eng
Format: epub
ISBN: 978-0-307-80108-1
Publisher: Ten Speed Press
Published: 2013-01-29T13:00:00+00:00

2 ounces micro-greens or chervil

1 tablespoon truffle oil

Juice of 1 lemon

Salt and freshly ground black pepper

½ sheet nori, cut with scissors into 1-inch julienne (7 by 8-inch)

1 avocado, peeled, pitted, and cut into ½-inch dice

Juice of ½ lemon

Salt and freshly ground black pepper

1 tablespoon tobiko caviar

To prepare the sushi rolls, put the rice in a fine-mesh sieve and rinse under cold running water several times until the water draining from the rice runs clear. Drain the rice and transfer to a saucepan. Add the water and bring to a boil. Decrease the heat to low, cover the pan, and let steam for about 20 minutes, or until the rice is tender and the water is absorbed. Transfer the rice to a mixing bowl.

Combine the vinegar, sugar, and salt in another bowl and stir until the sugar and salt are dissolved. Sprinkle the mixture over the hot cooked rice and stir to mix thoroughly. Let cool to room temperature; the rice should appear shiny.

Wrap a sushi mat with plastic wrap so that both sides are covered. Place the nori sheet on one side of the mat and spread the sushi rice evenly on the back of the sheet. Sprinkle the sesame seeds over the rice. Turn the nori over so that the rice is on the plastic wrap. Season the avocado and cucumber with salt and pepper to taste. Layer the avocado, shiso leaves, and cucumber on the bottom quarter of the nori (nearest you). Roll the nori and rice around the vegetables and pull the mat tightly to compress the contents. Continue rolling and pulling until the entire sheet is rolled. Wrap in plastic wrap and set aside at room temperature.

To prepare the poke, put the diced ahi in a bowl, and add the mayonnaise, sriracha, and fish sauce. Season with salt and pepper to taste. Cover and refrigerate.

To prepare the salad topping, toss the greens with the truffle oil, lemon juice, and salt and pepper to taste in another bowl. Sprinkle the nori over the salad mixture.

To assemble the dish, chill four 8-ounce martini glasses. Cut the sushi roll into 8 slices. In a bowl, gently toss the avocado with the lemon juice and salt and pepper to taste. Layer an eighth of the avocado and the tuna poke in each martini glass, starting with the avocado and ending with the poke, and repeat so that each glass has four layers. Garnish with the salad topping and tobiko. Serve each poke martini with 2 slices of sushi roll on a side plate.

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