Sushi 202

Ingredients

• 4 cups sushi rice (Calrose/short grain)
• Water up to Mount Fuji (see Cook's Note)
• 1 cup rice wine vinegar
• 1/4 cup mirin
• 1/2 cup sugar
• 1/2 tablespoon honey
• 1/2 tablespoon Dijon mustard
• 1/2 lemon, juiced
• 1/2 tablespoon canola oil
• 1/2 pound fresh picked crab
• 1/4 cup chopped cilantro
• 1/4 cup chopped flat leaf parsley
• 1/4 cup basil chiffonade
• 1 shallot, minced
• Salt and white pepper to taste
• 4 sheets of yaki-nori
• 2 cups rice flour
• 1/2 tablespoon togarashi or chili powder
• 1 quart cold club soda water
• 8 large butterfly shrimp, peeled and de-veined
• 1 package daikon sprouts
• 4 sheets of yaki-nori, cut in half
• 8 scallion fans
• Wasabi oil, recipe follows
• Salt and white pepper to taste
• 1/4 cup gari (pickled ginger) julienne
• 1/4 cup toasted sesame seeds
• 1/4 cup chopped green scallions
• Soy syrup, recipe follows
• Wasabi oil
• 1/2 cup wasabi powder
• 1 tablespoon mirin
• 1 teaspoon sugar
• Water
• 1/2 cup canola oil

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