type of sushi

Ingredients:
Salmon Loin: 1 inch by 1 inch (Cut into Squares)
Nori Sea Weed: Cut into Strips ½ cm thick
Green peppers: 1 Ea Cut Into Julienne
Carrots: 1 Ea Cut into Julienne
Red onions: 1 Ea Cut Into Julienne
Bok choy: 1 Ea Cut Into Julienne
Rice wine vinegar: 1 Oz
Tamari: 0.5 Oz
Mirin: 1 Oz
Lobster Nage: For Plate Presentation
Egg Yolk fresh: 2 Ea / batch
White wine: 2 Fl Oz
Green peas frozen: ½ Cup
Salmon roe: 1 Ea per portion
Daikon sprouts: 1 Ea per portion
Basil Oil : for Plate Presentation
Balsamic Reduction: for Plate Presentation
Salt: To taste
White Pepper Powder: To taste

Procedure:

Salmon
· Cut salmon loin into cubes; wrap it with strips of Nori.
· Season & pan sear, cook to order

Japanese Slaw
· Cut fine juliennes of Green peppers, carrots, red onions, Bok choy, pickle them in a mixture of rice wine vinegar, tamari sauce & mirin.

Green peas froth:
· Thaw and blend green peas with a little white wine
· Add 2 Ea of egg yolks and warm the mixture on a double boiler.
· Blend till frothy.