Maki Maki Jewel of the Sea

Seafood

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.