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.
  • 71 Fortune Drive, Suite 954, Irvine, CA, 92618

    71800 Highway 111, Suite A101, Rancho Mirage, CA, 92270