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 ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.