5455 Wisconsin Avenue
Chevy Chase, Md. 20815
301-961-1644
Yoshihisa Ota - Sushi Head Chef (left)
Yoko Ota - Representative (right)
Flounder Sashimi
Ingredients:
(serves 4)
1) 1/2 lb. of fresh Flounder Fillet -
skin removed
2) 1 tsp. Salt
3) Shiso Leaves, Wasabi, Wakame Seaweed
for the topping
4) 2 tbs. Soy Sauce
Preparation:
1) Spread salt evenly on fillet of flaunder
and leave it for the moment.
2) Cut flounder very thinly with sharp
knife.
3) On the serving plate, spread the pieces
of flounder like flowerblooming.
4) Place Shiso, wasabi, wakame seaweed
at the center of the fish.
5) Taste with soy sauce.
Temari Sushi
Ingredients:
(serves 4)
1) 1/4 lb. of Tuna
2) 1/4 lb. of Salmon
3) 1/4 lb. of cooked Eel
4) 1/4 lb. of Flounder
5) 4 pieces of boiled Shrimp
6) Rice (see recipe below)
7) 2 1/2 tbs. Vinegar
8) 1 tsp. Salt
9) 2/3 tbs. Sugar
Preparation:
1) Cut the fish thinly slice.
2) Well-stir the vinegar, salt and sugar.
3) Pour vinegar mix over the cooked rice
and mix well.
4) Put the fish on the plastic wrap.
5) Put the rice on the fish.
6) Gather up the wrap and twist tightly
to form it into a bite-size ball.
7) Taste with soy sauce.
The Rice
Ingredients:
1) 2 cups of cooked Rice
Preparation:
1) Put 2 cups of short grain rice in a
large bowl and wash lightly with cold water.
2) Drain the rice in a colander.
3) Place the rice in the pot, add 2 1/2
cup of water and soak for 30minutes.
4) Cover the pot with a lid and bring
to a boil on high heat.
5) Turn the heat down to low and cook
about 10 minutes.
6) Stop the heat and let it steam for
about 15 minutes.
Salmon Tartar
Ingredients:
(serves 4)
1) 1/2 lb. of Scottish fresh Salmon -
skin removed
2) 2 tbs. of Lime Juice
3) 2 tbs. of sliced Onion
4) 1/4 of diced Avocado
5) 1/4 of diced Mango
6) 5) 1/4 tsp. Salt
7) 1/2 tsp. Soy Sauce
8) 1 tbs. Grape Seed Oil
9) Dill and Salmon Roe
Preparation:
1) Cut salmon in small pieces.
2) Slice onion very thin.
3) In a bowl, mix together salt, soy sauce,
and oil.
4) Add all ingredients except dill and
salmon roe to the bowl, and toss well.
5) Place a metal ring on the serving plate,
place 1/4 of the mixture in.
6) Take the ring off gently, and decorate
with dill and salmon roe.