Smoked Ahi Salad with Miso Sake Vinaigrette

Wesley Chun, Cook,
Holiday Inn-Airport

1 ounce friscee lettuce
1/2 ounce red oak
2 leaves radicchio
6 slices Japanese cucumbers
2 ounces shredded daikon
6 slices plum tomatoes
6 slices Smoked Ahi Roll (1 oz. each)
2 ounces Miso Sake Vinaigrette
2 sprigs enoki mushrooms

Place friscee lettuce, red oak and radicchio on daikon. Lay cucumber slices, ahi rolls and tomato slices next to the salad leaves. Garnish with MIso Sake Vinaigrette and enoki mushrooms. Makes 2 servings.

Smoked Ahi Rolls

6 pieces choi sum leaves,stems removed and blanched
6 ounces Cryofresh ahi
2 ounces peanut oil
Pinch of salt
1/8 ounce Tiparos fish sauce
Kiawe and alderwood chips 1/2 ounce wasabi mayonnaise*
1 ounce julienned carrots (2 inches long)
1/4 ounce enoki mushrooms

Slice smoked ahi 1/4-inch thick. Marinate ahi in the peanut oil, salt and fish sauce for 10 minutes. Smoke for 4 to 5 minutes with kiawe chips. Place a bamboo sushi roller on a flat surface and top with choi sum leaves, Wasabi mayonnaise, carrots and smoked ahi. Place enoki mushrooms end to end on the side closest to you. Roll like making a sushi. *Wasabi mayonnaise is 1 part wasabi to 2 parts mayonnaise.

Miso Sake Vinaigrette

1 teaspoon mirin
1 tablespoon white miso
2 tablespoons aka miso
4 teaspoons rice wine vinegar
1 teaspoon sake
4 tablespoons peanut oil
1/4 teaspoon fresh ginger juice
2 teaspoons ground toasted sesame seeds
Salt to taste Ground white pepper to taste

Combine all ingredients in a blender. Blend for 1 to 2 minutes or until fully emulsified.