Sushi 202 Recipe

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Ingredients

WASABI OIL

1/2 pound fresh picked crab

1/2 tablespoon canola oil

1/2 cup brown sugar

GARNISH

1 lime juiced

1/2 lemon, juiced

1 package daikon sprouts

Water

SOY SYRUP

1/4 cup basil chiffonade

1/4 cup gari (pickled ginger) julienne

8 large butterfly shrimp, peeled and de-veined

1 teaspoon sugar

4 cups sushi rice (Calrose/short grain)

TEMPURA SHRIMP HAND ROLLS

1 cup rice wine vinegar

4 sheets of yaki-nori, cut in half

HERB CRAB SALAD MAKI-SUSHI

1 quart cold club soda water

1/2 tablespoon Dijon mustard

4 sheets of yaki-nori

1/4 cup mirin

1 shallot, minced

1/2 cup wasabi powder

1/4 cup chopped cilantro

8 scallion fans

MASTER SUSHI RICE

1/2 cup canola oil

1/2 tablespoon togarashi or chili powder

1/4 cup chopped green scallions

Water up to Mount Fuji (see below)

1/4 cup chopped flat leaf parsley

1/4 cup toasted sesame seeds

2 cups thin soy sauce

1/2 cup sugar

2 cups rice flour

1 tablespoon mirin

Salt and white pepper to taste

1/2 tablespoon honey

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