Poke Criollos
Pair with Grenache Blanc
To celebrate Share & Pair Sundays, the Chefs at La Mar in San Francisco have developed this recipe to pair with RIDGE wine and good times. Join the celebration – this is the perfect opportunity to enjoy wine, food, and friends.
Yield: 4
Ingredients:
- 5 oz of tuna belly
- 5 oz of Hamachi belly
- 5 oz of salmon belly
- 5 scallops
- 5 tongues of Santa Barbara Sea urchin
- Cucumber, cut into slices
- Microgreens
- 5 fried quail eggs
- 2 cups of sushi rice (see below)
- Passion fruit sauce (see below)
- Avocado puree (see below)
Sushi Vinegar Ingredients
- 750 g rice vinegar, mizkan or mitsukan
- 550 g White sugar
- 150 g salt
- 30 g kombu seaweed (dried seaweed)
Sushi Rice Ingredients
- 450 g Nishiki rice
- 525 g water
- 225 g sushi vinegar
Passion Fruit Sauce Ingredients
- 8 oz of passion fruit puree
- 2 oz of honey
- 1 oz of soy sauce
- .5 oz of sesame oil
- 4 oz of canola oil
- Salt to taste
- 2 cubes of ice
- 1 teaspoon of colatura di Alice (fish sauce)
Avocado Puree Ingredients
Directions:
Prepare the Sushi Vinegar
- Place all the ingredients in a pot and heat over medium heat until it boils.
- Turn off the heat and let it cool.
- Store in quarts or liters. Heat it in a pot for each use.
Prepare the Sushi Rice
- Wash the rice 4 times, changing the water without letting it fall directly onto the rice. It’s important not to rub the rice but to stir gently.
- Drain for 5 minutes.
- Cook with the water for 35 minutes.
- Remove the rice from it and place it on a round wooden rice tray. Add the hot vinegar, little by little. Mix with a wooden paddle, breaking up the rice balls. Let it cool.
- Store in a rice cooler for 2 days.
Prepare the Passion Fruit Sauce
- Place all ingredients in a blender and blend until smooth. Or you can make it in a bowl and mix with a hand mixer until you get creamy sauce.
- Keep in a cool place until ready to use
Prepare the Avocado Puree
- Place the peeled avocado in a blender and blend until it is a smooth sauce.
- Seasoned with salt, and lime juice
- Keep in a cool place until ready to use
Assemble the Dish
- Cut the fish and scallops into sashimi-style or cubes,
- Set aside in a cool place until use
- Serve the rice in a deep plate, place the sliced fish, scallops, sea urchin, and sliced cucumber on top of the rice,
- Add the passion fruit sauce, avocado puree, and finish by topping with fried eggs and microgreens.
- Add fish sauce to taste.