Maki Maki Jewel of the Sea


1 Serving


2 one-ounce pieces red snapper
2 one-ounce pieces salmon
3 green mussels
5 asari clams
2 scallops
5 shrimps
3 calamari strips


  • Make garlic butter by mixing equal amount of minced garlic to room-temperature unsalted butter. Add dashi.
    Season the fish and scallops with salt and pepper, and dredge in flour.
    Heat the pan with the soybean oil and sautée seafood to a golden brown.
    Add the rest of the seafood according to the cooking time.
    Deglaze with sake, clam juice and light soy sauce.
    Add garlic butter and cook 2-3 more minutes. Turn off the heat and add fresh lemon juice.
    Serve on a large plate with rice in the middle and plate up the seafood on the rice.
    Drizzle the sauce left in the pan on top.
  • 6333 West Third St., Ste. P20, Los Angeles, CA, 90036

    71 Fortune Dr., Ste. 954, Irvine, CA, 92618

    71800 Hwy. 111, Ste. A101, Rancho Mirage, CA, 92270