Tsunami
Prepared by: Chefs Frederick Nonato
& Ricky Hoang

Hooper Bay Salad

Ingredients:
2 large cucumber, peeled
2 tb. Smelt fish eggs
1 lb. Alaskan snow crab
1 cup Seaweed (fresh frozen)
Roasted sesame seeds
1 tb. Chili powder
1 tsp. Agar, Japanese gelatin

Dressing:
˝ cup soy sauce
1 tb. Lemon juice
1 tb. Rice vinegar
1 tb. Mirin
1 tb. Sake
1 tsp. hondashi

Procedure:
Slice cucumber thin as possible along length around seeds. Discard seeds. Cur cucumber into narrow strips (like angel hair pasta). Place cucumber noodles in ice water for 30 min. Drain cucumber and mix smelt fish eggs, hold in separate container. Shred snow crabmeat, hold in separate container. Mix seaweed, sesame seeds, chili powder, and agar. Set aside. Mix dressing ingredients together.

Assembly:
On serving dish layer cucumber noodles, snow crab, then seaweed mixture. Repeat layers making that a total of six layers and drizzle dressing. Serve cold.

Sushi Rice

Ingredients:
4 cups short-grain rice (sushi rice)
5 cups water
˝ cup rice vinegar
3 tb. Granulated sugar
(Mix vinegar & sugar reserve until needed)

Procedure:
Wash rice gently under water, drain. Repeat 3 times. Cook rice in 5 cups of water according to directions on package. Place cooked rice in mixture bowl, slowly fold vinegar mixture. Reserve until needed.

Ginger Garlic Puree’

Ingredients:
2 clove garlic, peeled
3 inch section of ginger root, peeled

Procedure:
Place garlic and ginger in food processor. Chop to a fine grate. Reserve until needed (2week refrigerated shelf life).

Mango-avocado Salsa

Ingredients:
1 ripe fresh mango; peeled, seeded, diced
1 ripe avocado; peeled, seeded, diced
1 med. Onion, diced
1 large tomato, diced
1 tb. chopped fresh cilantro
1 tsp. chili powder
1 tb. chopped jalapeno (optional)
Juice of one lime
Salt & pepper
1 tsp. ginger/garlic

Procedure:
Mix all ingredients in bowl, refrigerate until needed.

Bronzed Salmon topped with Mango-Avocado Salsa

Ingredients:
4-8oz filets of salmon
Salt & pepper
Ginger-garlic puree
Mango-avocado Salsa

Procedure:
Season salmon with salt, pepper and garlic/ginger puree. Grill to desired temp. Top with
chilled salsa and enjoy!

California Roll

Ingredients:
Sushi Rice
Nori (Roasted Seaweed)
Crabsticks (imitation crabsticks)
Avocado slices
Masago, smelt fish eggs
Bamboo mat
Soy sauce, wasabi, pickled ginger

Procedure:
Place nori shiny side down on bamboo mat. Spread thin layer of rice evenly on nori. Flip nori rice side down. Place two pieces of crabstick and three slices of avocado on nori side and roll. Spread masago on outside along rice and slice into 8 even pieces. Serve with soy sauce, wasabi, and pickled ginger.