John Cassimus shares a popular pairing at Jinsei.
By Jan Walsh
Photography by Beau Gustafson
Entrepreneur John Cassimus is the owner of three local restaurants: Jinsei Sushi Bar and Lounge, Maki Fresh, and Miss Dots. Today he and his staff at Jinsei show and tell how to make their wildly popular, Kadoma Tuna and how to shake their luscious Yuzu Sour.
Kadoma Tuna Ingredients:
4 Ounces of Bluefin tuna, finely chopped
8 Jalapeño slices
½ Teaspoon Chili powder
½ Teaspoon Chili oil
½ Teaspoon Kewpie mayo
½ Teaspoon Masago
4 Ounces tempura fried rice cake, made of short grain rice and two tablespoons of sushi vinegar shaped into a circle and tempura fried
8 Avocado slices, thinly sliced
½ Teaspoon Siriracha
Eel sauce, enough for drizzling
1 Tablespoon Tobiko
1 Teaspoon Scallions, finely chopped
1 Teaspoon Sesame seeds
Kadoma Tuna Procedure:
Make a spicy tuna mix by adding chili powder, chili oil, Kewpie mayo, Masago, and Siriracha to finely chopped tuna. Mix with hand, and taste tuna to make sure all
flavors incorporated. Top rice cake with spicy tuna. Place avocado slices in a circular patternand evenly distributed on top of tuna. Top each slice of avocado with one slice of Jalapeno, towards the center of the dish. Cut into eight pieces. Drizzle with eel sauce. Add a small mound of Tobiko to center. Top with scallions. Sprinkle entire dish with sesame seeds. Plate and serve. Yield eight pieces.
Yuzu Sour Recipe Ingredients:
2 Ounces bourbon
½ Ounce lemongrass syrup
½ Ounce yuzu juice
6 Drops orange blossom water
1 Egg white
Yuzu Sour Recipe Procedure:
Combine all ingredients and dry shake in martini shaker. Add ice and hard shake. Double strain into coupe or martini glass. Yield one martini.
Published, B-Metro magazine November 2016
Copyright ©2016 Recipe