Raw Fish - Grand Street Cafe |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe is from a book called Restaurant Secrets. I haven't tried it yet, but thought I might use the ingredients in step one to use in a sushi roll along with the cream cheese and cucumber. Ingredients:
4 ounces wild salmon, skinned, boned, small dice |
4 ounces fresh ahi tuna, skinned, boned, small dice |
1 tablespoon rice wine vinegar |
2 tablespoons sesame oil |
1 tablespoon soy sauce |
2 teaspoons sugar |
1 teaspoon fresh lemon juice |
1 tablespoon chile, finely chopped |
salt |
pepper |
cream cheese |
1/3 cup hot house seedless cucumber, finely diced |
crisp rice paper (optional) |
cracker (optional) |
Directions:
1. Mix raw (well chilled) salmon and tuna in a medium nonreactive bowl. Add vinegar, sesame oil, soy, sugar, lemon juice, chile, salt and pepper to taste (approximately 1 t).
2. Place onto a plate. Layer with 2-4 thin slices cream cheese. Garnish with chopped cucumber and either crisp rice paper or crackers.
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