Sashimi Napoleon

¾ pound sashimi grade tuna

2 tablespoons Japanese mayonnaise

1 teaspoon Vietnamese garlic-chili sauce

2 tablespoons scallions, chopped (white and green parts)

2 teaspoons tobiko (flying fish roe)

1 tablespoon fresh cilantro, chopped

Peanut oil, for frying

18 wonton skins (3-inch square)


2 tablespoons rice vinegar

2 tablespoons soy sauce

½ cup olive oil

2 tablespoons wasabi paste

2 teaspoons toasted sesame seeds

For assembly

1 bunch radish sprouts

8 shiso leaves

¼ pound smoked salmon, thinly sliced

½ cup pickled ginger, for garnish

1 tablespoon tobiko, for garnish

Cut ¼ pound of the tuna against the grain into 12 thin slices; set aside and keep chilled.

Finely chop the rest and add to a bowl along with the mayonnaise, chili sauce, scallions, roe cilantro and mix lightly until combined. Chill until ready to assemble.

Pour about 1 inch peanut oil into a saucepan and heat to 375 degrees. Add the wonton skins a few at a time and fry, turning once, for 8-10 seconds on each side, until light golden brown. Keep the wontons flat by using tongs to uncurl them. Using a wire skimmer, transfer to paper towels to drain. Allow to cool.

In a bowl, combine all the ingredients for the dressing and mix well.

To assemble: First roll the tuna slices up into rose-shaped bundles. Reserving 2 tablespoons of the radish sprouts, stack in the following order: wonton skin, 1/6 of the tartare mixture, shiso leaf, wonton skin, 1/6 of the smoked salmon, radish sprouts, wonton skin, 2 tuna rolls.

Sprinkle the top of the each napoleon with the reserved radish sprouts. Drizzle 3 tablespoons dressing around each plate. Garnish with pickled ginger and tobiko.

To serve: Cut through the entire stack with a knife, and smash the layers together with a fork to blend the flavors.

Serves six.

Adapted from Hali’imaile General Store, Maui, Hawaii

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