Recipe: Sashimi Napoleon

Aloha!

This is my first blog. To warm things up, I thought I would post the recipe for one of the all time favorite dishes over the years: The Sashimi Napoleon.

Ingredients:
¾ pound sashimi-grade tuna
1 bunch radish sprouts
8 shiso leaves
¼ pound smoked salmon, thinly sliced
½ cup sliced pickled ginger, for garnish
1 tablespoon tobiko (flying fish roe), for garnish

Tartare Base:
2 tablespoons good-quality mayonnaise
1 teaspoon Vietnamese garlic-chile sauce
2 tablespoon chopped green onion, white and green parts
2 teaspoons tobiko (flying fish roe)
1 tablespoon chopped fresh cilantro


Crispy Wontons:
18 (3-inch-square) wonton skins
Peanut oil, for frying

Dressing:
2 tablespoons rice vinegar
2 tablespoons soy sauce
½ cup olive oil
2 tablespoons wasabi paste
2 teaspoons ground toasted sesame seeds

Directions:
Cut ¼ pound of the tuna against the grain into 12 thin slices. Finely chop the other ½ pound for the tartare.
To prepare the tartare base, combine all the ingredients and mix well. Add the chopped fish and stir lightly to combine.
To prepare the crispy wontons, in a saucepan, pour in the oil to a depth of 1 inch and heat to 375 degrees. Add the wonton skins and fry, turning once, for 8 to10 seconds on each side, until light golden brown. Keep the wontons flat by using tongs to uncurl them. Using a wire skimmer, transfer to paper towels to drain. Allow to cool.
To prepare the dressing, in a bowl, combine all the ingredients and mix well.
To assemble, first roll the tuna slices up into rose-shaped bundles. Reserving 2 tablespoons of the radish sprouts, stack in the following order: wonton skin, one-sixth of the tartare mixture, shiso leaf, wonton skin, one-sixth of the smoked salmon, radish sprouts, wonton skin, 2 tuna rolls.
Sprinkle the top of the each napoleon with the reserved radish sprouts. Drizzle 3 tablespoons of the dressing around each plate. Garnish with pickled ginger and tobiko.
To serve, cut through the entire stack with a knife, and smash the layers together with a fork to blend the flavors.

Serves 6.