I work as a marketing manager for international non-profits but I prefer to think of myself as a dj/writer/artist type. One side pays the bills and keeps me karmakly balanced and the other makes life better.
My relationship with cooking began when my mom decided she didn’t want to cook anymore and a good life lesson would be for her kids to start cooking for her. It paid off to a degree. I managed to get a few jobs working in the kitchen to pay my way through life.
One of my last professional cooking jobs was as a sushi chef in Seattle. I was lucky to be trained by the executive sushi chef for the ObaChine group of restaurants, Fuji Yakimoro.
- Finely chop chives and rinse them in a cheese cloth so they make a soft paste.
- Using powdered wasabi, add small amount (1 tablespoon) to a little mixing bowl and and a little water at a time till you get a nice wet "clay" with all powder dissoved.
- Slice a nice portion of tuna.
- Paint a streak of wasabi on the slice of sashimi with your finger
- Add a layer of seaweed caviar on to the wasabi streak
- garnish with chives.
- serve with tamari and a small ball of wasabi
- variations include making the "seaweed caviar sashimi raft"- cut a rectangle of Nori, place sashimi on nori, paint a streak of chive paste and wasabi, add seaweed caviar and garnish with fresh red pepper.