Marisa has come up with yet another creative recipe for sashimi with grapefruit and jalapeno. Just thinking about it makes my mouth water. This would be perfect dish to have on a hot summer day. Marisa is a professional sushi chef with national and international recognition for her Southern twist on sushi.
Following article is republished with her permission:
I am obsessed with using grapefruit and jalapeno as flavor components for sashimi. If you have ever eaten sashimi with me, you have most likely had a variation of this preparation. The grapefruit segments look and have the feel of a piece of sashimi when first hitting the tongue, while a thin slice of jalapeno serves as the heat in lieu of wasabi. Sea salt sprinkled on top takes the place of soy sauce.
The application is great with Hawaiian snapper or as pictured here with tako, or octopus. For the octopus, I added a small topping of onion salad. The onion salad is simple – thinly sliced onions and finely chopped scallions tossed with a little bit of sushi rice dressing.
Recession has hit many restaurants, forcing the business to fold. While some restaurants barely manage to keep their business alive, there are others that not only survive, but also thrive in this economy.
Mashiko, one of the most successful sushi restaurants in West Seattle has consistently enjoyed critical acclaim, taking top honors in local magazines, Zagat surveys, Citysearch rankings, “best-of” lists and in customer reviews on websites like Trip Advisor and Yelp.
WSB photojournalist Christopher Boffoli interviews Mashiko proprietor Hajime Sato as he share his secret to success.
As chef Sato explains how he practices his own philosophy in his business, his success seems no mystery. Mashiko may well be one of the few sustainable sushi restaurants that serve fish classified as “endangered,” yet maintains a successful business model.
Although I have not met him, I feel connected as I share the same passion with him. Mr. Sato supports animal shelters and humane society, and so do I. He does what he can to save the endangered. It is very difficult to be an environmentalist and animal lover and not have compassion for other species that share the same planet.
