Rising Stars Josh DeChellis, Sumile, New York City Yield: 4 servings. 8 11/4-oz. slices of hamachi ( yellowtail tuna) 1 ripe avocado 1 ripe cantaloupe 1 oz. yuzu (Japanese citrus fruit) juice 1 oz. rice wine vinegar 1/2 oz. elderflower syrup 2 oz. Beaume de Venise (dessert wine), boiled and cooled 1 Tbsp. yuzu kosho (pepper) 2 sheets of nori 1 Tbsp. Maldon salt (sea salt) for dusting, sansho pepper for poaching, 1 qt. grapeseed oil One Day Before: Peel and seed cantaloupe and ...
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