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Ken Tominaga’s Tuna & Salmon Sashimi and Nigiri, Spicy Tuna Maki & Vegetable Maki

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Tasting Tips

This week, we'll be cooking, tasting and eating without turning on the oven.

Ken Tominaga of Hana Japanese Restaurant in Sonoma County shares his 25 years of sushi-making experience and demonstrates how to hone your own sushi skills at home. Sushi is all about balance – the right amount of seasoning and acidity on the rice, the proper proportion of fish to rice and the careful use of soy sauce and wasabi for delicate saltiness and heat. On this menu, fresh, lean tuna sashimi meets rich salmon sashimi. Salmon and tuna nigiri build on those flavors with the addition of sweet, vinegared mounds of rice. The nuanced, oceanic notes of nori wrap a duo of maki rolls. In the spicy tuna roll, a kick of sriracha cuts through the fatty salmon and creamy mayo, while daikon sprouts bring freshness. A crunchy and umami-rich veggie roll – complete with soy-glazed shiitakes – rounds out this party-ready meal.

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