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Angel Sushi
By Executive Chef Gary Chu, Osake, Santa Rosa, CA

"The smoked salmon, sesame seeds, cucumber, sweet and sour flavors soaked into the daikon, have such unique flavors, that your first reaction is not to reach for the soy sauce. That is my goal for this creation."

Made with:
Organic Lundberg Sushi Rice

Daikon, whole
2 cups Water
1 cup Rice Vinegar
1 cup Sugar
1 half sheet of Nori Seaweed
Sushi Rice (already cooked and cooled)
Shiso leaves
1 Cucumber (peeled, sliced thin like sticks)
Burdock Roots (sliced thin like sticks)
Smoked Salmon (thinly sliced)
Sesame Seed
Green Onion

Advance Preparation Method:
Make two liquid solutions for soaking: a lightly salted water solution, and a rice vinegar and sugar solution, of equal parts. Peel daikon with a sashimi knife in a continuous spiral until it can be pressed into a sheet. Soak it first in the salt and water solution for one minute. Then soak it in the rice vinegar and sugar solution for one hour. This will absorb the sweet and sour flavors of the solution into the daikon.

Drain on paper towel. Set aside. Set aside 6 half sheets of nori. Trim the daikon sheet to be the exact size as the half sheet of nori. It should make about 6 sheets. Make sure the sushi rice is sufficiently cooled down to be handled. Place the nori seaweed in a vertical position.

Make Angel Sushi
Place the rice on the nori. Press out to the edges, about 1/4 inch thick. Place the shiso leaves in the center; with the edge of the leaf hanging outside the edge of the nori seaweed. Place the cucumber sticks and the burdock roots in the center with the edges sticking out, going out over the sides, like the shiso leaves. Place the smoked salmon in the center, doesn't have to stick out. Sprinkle lightly with sesame seed, and very finely chopped green onion. Then roll it. The seaweed is on the outside, the daikon sheet on the outside of that. Use your sushi mat to shape the roll.

Plating: Squeeze Soy Honey Sauce onto the plate. Slice with very sharp knife. Place on the plate.

More Chef Recipes:
Ahi Tempura

Angel Sushi

Dragon Roll

Horizon Sushi

Sauces to Create Contrasting Flavors

Seared Scallops with Salmon Roe

Shrimp Puffs

Spicy Fish Cakes

Sushi Rice

The Catepillar

Other Great Related Links:
Sauces to Create Contrasting Flavors
Sushi Rice Tips

The Secret's in the Rice
Lundberg Family Farms

Executive Chef Gary Chu - Bio



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t. @jraxter Well I will try... If you would like to write review of these places we would be happy to publish them.. We are always looking

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