The Chef & Owner: Rodolfo ManzonThe Restaurant: TemarisThe Dish: Tokyo Temaris
1 lb. of yellow fin tuna (loin)1/4 cup of scallions, diced1 Tbs of tobiko3 Tbs of yellow chili sauce3 Tbs of guacamole1/2 cup of kimchee sauce 1/2 cup of sriracha hot sauce1 cup of sushi grade white rice, cooked almonds, to garnish ginger, to garnish
Method of Preparation:
-Start by finely dicing the tuna. Then, combine it with scallions and tobiko (also known as sergeant eggs).
-Next, Chef Rodolfo adds a yellow chili sauce. The yellow chili sauce consists of sesame oil combined with white cheese, milk and yellow chili pepper.
-After, add a dab of guacamole and stir.
-Then, pour in some kimchee and sriracha sauce. Stir it all together one more time.
-Now, make rice balls by taking cooked white rice and placing it in a piece of plastic wrap. Then, form the rice into small balls and remove the plastic wrap.
Top the rice balls with the tuna mix, a little yellow chili sauce, guacamole and more tobiko. You can garnish with almonds and ginger.
Take a copy of the recipe to the restaurant and receive a complimentary Tokyo Temaris. (Valid for one month after the air date.)
Temaris1250 South Miami AveMiami, FL 33130305-836-2747www.temaris.com