Salmon Sashimi With Koshi-Hikari Rice and Wasabi Sorbet


Salmon Sashimi with Koshi-Hikari Rice and Wasabi Sorbet

Break out some of your best gadgets for this recipe – you’ll need a rice cooker and an ice cream maker.

Cured smoked salmon

We recommend Tsar-cut Smoked Salmon from Petrossian Paris or your preferred brand.

Rice pillow

1 1/2 cups koshi-hikari rice
3 3/4 cups water
4 oz rice wine vinegar
1 oz mirin
1 oz saki
1 oz sugar
pinch of salt
rice cooker
professional culinary torch
4″ x 4″ square mold (think big square cookie cutter)

Assembly: Add water and rice to rice cooker. Cook for 20 minutes. Rice should be sticky in consistency. Koshi-hikari is recognized as “the perfect sushi rice.”

In a small saucepan combine mirin and saki, bring to a rapid boil. Remove from heat pass lighted torch over mixture once to burn off alcohol. The mixture will catch fire and will burn for approximately 10 seconds. Add vinegar, sugar, salt and whisk. Mix one ounce of this dressing into rice.

Cool rice to room temperature. Place 3/4 cup of rice in mold on plate. Press down with spoon to make pillow. Remove mold.

2 cups water
1 oz bonito flakes
1/2 oz kombu
11/2 qt white wine
1 tsp soy sauce
1 tsp sugar

In a saucepan bring all ingredients to a rapid boil. Boil 1 minute, remove from heat, pour through mesh strainer immediately. Chill sauce.

Wasabi sorbet
2 liter bottles of sparkling mineral water
3 oz white wine
3 oz glucose
1/2 tsp stabilizer
2 oz kombu
1 oz wasabi paste
2 tsp yuzu Japanese lime rind
home ice cream maker

Combine all ingredients bring to a rapid boil. Boil 2 minutes, remove from heat, pour through mesh strainer immediately. Put in ice cream maker, follow product instructions.

Plating final dish
Slice salmon into 1/4 inch thick strips. Lay across rice pillows. Spoon chilled sauce over fish, garnish with scoop of sorbet.


Chef Joel

Chef Joël Antunes’ commitment to healthy, inspired and creative French cuisine all began in his grandmother’s kitchen in the south of France. Born in 1961 in Volvic, France, Antunes officially began his culinary training in 1975.


When the Ritz-Carlton, Buckhead began its search for a new chef for their restaurant, the Dining Room, in 1997, famed chefs Daniel Boulud and Alain Ducasse whole-heartedly recommended Antunes for the job. He served as chef for four years, earning the restaurant both a Mobil Five-Star award as well as a AAA Five-Diamond award and making it the only restaurant in the Southeast to simultaneously hold both accolades. The culmination of Chef Antunes’ more than 25 years of culinary experience occurred when he opened his own restaurant, Joël, in Atlanta. Joël serves lunch and dinner and features French cuisine with Mediterranean and Asian influences that Antunes has perfected while working with some of the world’s culinary legends.

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