Spicy Wild Alaska Surimi Seafood Shishito Rice Bowl (Foodservice)
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Servings: 4
- Yield: 4 bowls
Ingredients
Mixed greens
- 8 ounces mixed greens
Yuzo ginger dressing (makes 12 servings)
- 1/4 cup rice wine vinegar
- 1/3 cup yuzu juice or ponzu
- 1 1/2 tablespoons Dijon mustard
- 1/3 cup honey
- 2 tablespoons white miso
- 2 teaspoons garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon kosher salt
- 10 ounces canola oil
- 2 tablespoons sesame oil
- 2 teaspoons orange zest
- 1/2 teaspoons black pepper, finely ground
Charred shishito peppers
- 1 pound shishito peppers
- 1 teaspoon extra virgin olive oil
- 2 teaspoons kosher salt
- 1/2 teaspoons black pepper, finely ground
Miso sesame aioli (makes 12 servings)
- 1 lemon, zested and juiced
- 1 1/2 cups mayonnaise
- 1 tablespoon rice wine vinegar
- 2 teaspoons fresh ginger, grated
- 2 tablespoons white miso
- 1 tablespoon sesame oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper, finely ground
- 1 tablespoon fresh chives, chopped 1/8 inch
Miso sesame wild Alaska surimi seafood
- 1-1 1/4 pounds wild Alaska surimi seafood (small pieces whole, large pieces broken up)
- 1 tablespoon miso sesame aioli
- 1 lemon wedge, juiced
Garnish
- 6 ounces kimchi
- 4 tablespoons sweet pickled ginger
- 2 teaspoons aji nori furikake
- 2 teaspoons nanami togarashi
- 8 seasoned seaweed snack sheets
- 1 lemon, quartered, seeded
Other
- 20 ounces jasmine rice
- 1/2 cup green onions, thinly sliced 1/8 inch
Preparation
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Step 1 Prepare greens
Prepare a mix of your favorite chopped fresh greens (baby spinach, baby arugula, red cabbage, savory cabbage, baby bok choy) and refrigerate up to 3 days.
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Step 2 Prepare yuzu ginger dressing
In a blender or food processor, combine the vinegar, yuzu juice, mustard, honey, miso, garlic, ginger, salt and blend on medium speed for 25-30 seconds until ingredients are finely pureed. Increase speed to medium/high speed and begin to add both oils slowly until emulsified and velvety. Decrease speed to low and add the orange zest and pepper; mix to combine. Refrigerate up to 3 days.
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Step 3 Char shishito peppers
Heat a cast iron pan on high until very hot. In a bowl, toss peppers with olive oil to barely coat and place flat on the surface of the cast iron pan. Cook and char slightly for 1-2 minutes. Using a spatula or long tongs, carefully flip over and cook for another 2 minutes. Remove and place on a sheet pan to cool and season with salt and pepper. Refrigerate up to 3 days.
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Step 4 Prepare miso aioli
In a blender or food processor, combine the lemon zest and juice, mayonnaise, vinegar, ginger, miso, sesame oil, salt, and pepper. Blend for 2-3 minutes, add chives, blend another 15 seconds. Refrigerate up to 3 days.
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Step 5 Prepare wild Alaska surimi seafood
In mixing bowl, toss the miso sesame aioli, wild Alaska surimi seafood and the juice of one fresh lemon wedge until mixed.
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Step 6 Assemble bowls
Prepare the dressing, vegetable recipes and surimi salad in advance and refrigerate up to 3 days. Spread the mixed greens evenly on the bottom of the bowl, drizzle 1 tablespoon of yuzu ginger dressing over the greens to build flavor. In a mixing bowl, toss the rice with 2 tablespoons of yuzu ginger dressing and green onions and place on top of the greens. Place the charred shishito peppers on one side of the rice. Place the miso sesame wild Alaska surimi seafood on top of the rice. Garnish with kimchi, sweet pickled ginger and sprinkle ¼ teaspoon of nanami togarashi and 1 teaspoon of aji nori furikake over the top. Place two seaweed snack sheets in bowl. Serve with extra dressing, if desired.
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Step 7 Notes
Substitute with wild Alaska salmon as a quick tossed salad. Can be eaten both cold and warm.
