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      RECIPE TITLE " Ahi Sashimi Salad Towers Recipe" source:        yields 4 servings Tip: With our STACKS Kit Set, you’ll have molds in all shapes and sizes to create marvelous structures like these sashimi towers. The set also comes with a book that teaches you how to arrange your food vertically, the latest fine dining trend. The possibilities are endless.


    For Salad:
    1/2 cup peeled grated daikon radish (from one 4-inch piece)
    2 teaspoons fresh lemon juice

    2 tablespoons soy sauce (preferably shoyu)
    2 teaspoons oriental sesame oil
    1 teaspoon prepared wasabi
    8 ounces sashimi-grade ahi tuna, cut into small dice
    2 green onions, minced
    1 tablespoon minced fresh cilantro
    40 thin slices hothouse cucumber

    For Dressing:
    2 tablespoons fresh lemon juice
    2 tablespoons soy sauce (preferably shoyu)
    2 teaspoons oriental sesame oil

    One 2.5-ounce package radish sprouts, trimmed to 3-inches
    Toasted sesame seeds

    Quick and Easy Japanese Cuisine for Everyone
    Quick and Easy Japanese Cuisine for Everyone Even those unfamiliar with Japanese cooking can follow the steps in this book and feel confident in achieving great tasting, authentic results. Cutting techniques and cooking methods are explained and illustrated in detail and because emphasis has been placed on the preparation of everyday Japanese meals, no special equipment for any of these dishes is necessary--a reasonably, well-equipped Western kitchen will do--and all of the ingredients are readily available.


    FOR SALAD: Toss daikon with 2 teaspoons lemon juice and salt to taste in small bowl.

    Whisk soy sauce, sesame oil and wasabi to blend in medium bowl. Gently stir in ahi, green onions and cilantro. Place round mousse rings on serving plates. Arrange 5 slices cucumber at bottom of each ring. Top cucumber slices in each ring with 2 tablespoons ahi mixture, spreading evenly. Divide daikon mixture among rings, using about 2 tablespoons each and spreading evenly. Divide remaining ahi mixture among rings. Top each salad with 5 slices cucumber, compressing salads slightly. Refrigerate until well-chilled, about 1 hour.

    FOR DRESSING: Whisk all ingredients in small bowl to blend. Divide sprouts among salads arranging carefully atop cucumber slices. Sprinkle generously with toasted sesame seeds. Remove rings. Drizzle dressing over and around salad and serve.

    **Shoyu soy sauce, toasted sesame seeds, radish sprouts can be found in the Asian section at large supermarkets or at specialty foods stores. The prepared wasabi and sashimi quality ahi can be purchased in the sushi section at the market.

    Recipe created exclusively for by Jeanne Thiel Kelley.


    Facts per Serving
    Calories: 152 Fat: 8g Carbohydrates: 5g
    Cholesterol: 22mg Sodium: 635mg Protein: 14g
    Fiber: 2g % Cal. from Fat: 47% % Cal. from Carbs: 13%

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    10-pc. Sushi Chef Sushi-Making Kit 10-pc. Sushi Chef Sushi-Making Kit If you’ve ever watched a professional sushi chef at work, the idea of making sushi yourself might seem somewhat daunting. But more and more of us have been putting aside this apprehension in an urge to create some favorite sushi combinations at home. This well-equipped Sushi Making Kit provides the essentials for satisfying that sushi craving. Included in the kit: Sushi Chef Cookbook, Short-grain Rice, Nori for wrapping the sushi, Pickled Ginger, Spicy Wasabi Horseradish, Dark Soy Sauce, Rice Vinegar, Sushi Vinegar, Rice Paddle, Bamboo Mat for rolling-up your creations


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