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
pinch of salt
SAUCE:
2 cups water
1 oz. bonito flakes
1/2 oz. kombu (seaweed)
1 1/2 qt. white wine
1 tsp. soy sauce
1 tsp. sugar
WASABI SORBET:
2 liter bottles sparkling mineral water
3 oz.white wine
3 oz. glucose
1/2 tsp. stabilizer
2 oz. kombu
1 oz. wasabi paste
2 tsp. yuzu Japanese lime rind
For rice pillow: Add water and rice to rice cooker. Cook for 20 minutes. Rice should be sticky.
In small saucepan, combine mirin and sake. Bring to a rapid boil. Remove from heat and pass lighted torch over mixture once to burn off alcohol. The mixture will catch fire and will burn for approximately 10 seconds. Add vinegar, sugar, salt and whisk. Mix one ounce of this dressing into rice. Cool rice to room temperature. Place 3/4 cup of rice in mold on plate. Press down with spoon to make pillow. Remove mold.
For sauce: In saucepan, bring all ingredients to rapid boil. Boil 1 minute, then remove from heat and pour through a mesh strainer immediately. Chill sauce.
For wasabi sorbet: Combine all ingredients. Bring to a rapid boil. Boil 2 minutes, remove from heat and pour through mesh strainer immediately. Put in ice cream maker and follow manufacturer's instructions.
To plate: Slice salmon into 1/4" thick strips. Lay across rice pillows. Spoon chilled sauce over fish and garnish with scoop of sorbet.
JOËL
