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 ...
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