Salmon Sashimi with Wasabi Sorbet

Salmon Sashimi with Wasabi Sorbet

From: Chef Joel Antunes, JoÎl, Atlanta. Yield: 4 servings.

16 slices cured smoked salmon (recommend Tsar-cut Smoked Salmon from Petrossian Paris, or your favorite preferred brand)

RICE PILLOW:
1 1/2 cups koshi-hikari rice (sushi rice)
3 3/4 cups water
4 oz. rice wine vinegar
1 oz. mirin
1 oz. sake
1 oz. sugar

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