Japanese pallet of flavors

Category: Starter

Ingredients for 2 portions:

1. For the quinoa salad with tempura egg and ceviche shrimp:
   1. 1 egg
   2. 100 gr gruel tempura
   3. 100 gr Panko flakes
   4. 4 raw shrimps Νo. 1
   5. 1 chilli pepper
   6. 20 gr kosher salt
   7. 1/2 lemon
   8. parsley
   9. 2 tomatoes
   10. 22 gr Hollandaise sauce
   11. 10 gr sesame black seeds
   12. 200 gr mix of quinoa
   13. 20 gr ginger vinegar
   14. 1 cucumber
   15. dill
   16. salt & pepper
   17. 22 gr olive oil
   18. 1/2 grapefruit
   19. 1 item of green onion
   20. 1 clove of garlic
2. For the steamed rice with teriyaki chicken:
   1. 200 gr Sushi rice
   2. 1 chicken breast
   3. 1 item of carrot
   4. 1 item of zucchini
   5. 1 item of pepper
   6. 20 ml soya sauce
   7. 50 ml Wokpaste Teriyaki
3. For the Crispy shrimp:
   1. peeled shrimp No.1 (with the tail)
   2. 50 gr rice noodles
   3. 20 ml piri piri sauce
4. For the salmon tartare:
   1. 150 gr salmon
   2. 1 item of green onion
   3. 20 ml soya sauce
   4. 10 ml sriracha
   5. parsley
   6. shives
   7. 22 gr rice vinegar
   8. 4 cucumber fillets
   9. 10 gr mayonnaise
   10. 10 gr lobster pearls

Preparation time: 1 hour of preparation + 40 minutes of instructions

Instructions:

1. For the quinoa salad with tempura egg and ceviche shrimp:
   1. Soak the mix of quinoa for 20 minutes and then get it boiled.
   2. Mix it with the chopped vegetables and add vinaigrette from the ginger vinegar.
   3. Bread and fry the egg and then cut it in the middle.
   4. Chop the shrimps, add the kosher salt, the lemon and the herbs and let it get roasted in the salt for15 minutes.
   5. Set the dish and serve the egg with the ceviche shrimp and the hollandaise sauce. 
2. For the steamed rice with the teriyaki chicken:
   1. Boil the sushi rice and saute’ the chicken with the vegetables.
   2. Add the soya and then the wokpaste teriyaki.
   3. Once it gets frosted, serve it out.
3. For the Crispy shrimp:
   1. Soak the rice noodles in cold water and wrap the shrimp.
   2. Fry in hot olive oil and serve it out with the piri piri sauce.
4. For the salmon tartare:
   1. Chop the salmon and mix all the ingredients together.
   2. With a peeler, cut the cucumber fillets.
   3. Wrap the tartare with the cucumber in loaves and serve it out with the mayonnaise, lobster pearls and few drops of grapefruit.

Enjoy your meal…

Special credits to Saki Sushi Bar for their hospitality

Chef: Irene Tsiolaki

Chef and owner of Saki Sushi Bar

Chef de partie in Costa Navarino

4-year experience in Grecotel hotels

Coaching and managemend restaurant

Cooking is like a romance. When you have passion for what you are doing, it cannot be wrong.