1
["make the salmon rolls. butterfly each block of salmon into a rectan gular shape. pound each piece evenly until it is about 1/2"" thick. Place nori sheets flat, and place on salmon piece on top of each nori sheet. Place a little bit of scallion in the center of the salmon, and roll it tightly into a cylinder. Cut excess nori off on both sides, and chill rolls for at least 30 min.", "", "bread the salmon: in a saute pan over low heat,toast the bonito flakes, uncovered for 3 min, stirring constantly. In a food processor, combine toasted bonito flakes and panko, and pulse. set aside. Set up abreading station with shallow bowls of flour, egg wash and bonito mixture. Dip salmon roll into flour and shake off excess. Dip in egg wash, let excess drip off, then roll in bonito mix. Set aside.", "Make the wasabi cream sauce; In a large saucepot, add sake, white wine, shallot, garlic, bay leaves and peppercorns. Bring to a boil, then light liquid. reduce by half. add wasabi, stir till dissolved. Add heavy cream, brint to a boil and whisk in cold butter slowly until it is full incorp into cream. Season.", "Cook veggies: in a large pot, bring 8 cups water to a boil, add salt. Add potato slices, and coo 2 min. remove taters from water.. Add asparagus stalks, and cook for 3 min. Drain water, let asparagus cool, then slice into 1/2"" long slices. Separate the shrooms from the clump into individual stalks. Reserve veggies", "To serve; Preheat fryer to 350F. Add salmon rolls, and cook for 2 min. Drain and keep warm. In a saute pan over med heat, add 2 tsp veggie oil. When oil is ot, add veggies, and cook until tender. Add the wasabi cream sauce, and stir till it coats the veggies. Divide the warm veggies among the plates. Slice salmon into 6 pieces, and place on top of veggies. sprinke with ikura, and serve"]
