Chef How-To: Jinsei Sushi & Drink Paitng

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



4 ounces bluefin tuna, finely chopped
½ teaspoon chili powder
½ teaspoon chili oil
½ teaspoon Japanese kewpie mayo
½ teaspoon Masago
4 ounces tempura fried rice cake (made of short grain rice and 2 tablespoons of sushi vinegar shaped into a circle and tempura fried)
8 thin avocado slices
8 jalapeño slices
½ teaspoon Sriracha sauce
Eel sauce, enough for drizzling
1 tablespoon Tobiko (flying fish roe)
1 teaspoon scallions, finely chopped
1 teaspoon sesame seeds

Make a spicy tuna mix by adding chili powder, chili oil, kewpie mayo, Masago, and Sriracha to finely chopped tuna. Mix by hand, and taste tuna to make sure all flavors are incorporated. Top rice cake with spicy tuna. Place avocado slices in a circular pattern and evenly distributed on top of tuna. Top each slice of avocado with one slice of jalapeno, toward the center of the dish. Cut into eight pieces. Drizzle with eel sauce. Add a small mound of Tobiko to center. Top with scallions, and sprinkle entire dish with sesame seeds. Plate and serve.

Yield: 8 pieces

Yuzu Sour



2 ounces bourbon
½ ounce lemongrass syrup
½  ounce yuzu juice
6 drops orange blossom water
1 egg white

Combine all ingredients and dry shake in martini shaker. Add ice and shake hard. Double strain into coupe or martini glass.

Yield: 1 martini

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