Kaz Sushi Bistro

1915 I Street, NW, Washington, DC 20006

Info Reservations Menus Recipes Map Chef Bio Restaurant Website

Sea Trout Napoleon

4 Servings

Ingredients For Marinade

1 T Rice Vinegar
3 T Soy Sauce
1 t Granulated Sugar
1 T Sesame Oil
1 t Chili Sesame Oil
1/4 t Chili Powder
1/4 t Ginger Juice

Ingredients For Fried Wonton

Vegetable Oil as Needed
8 Wonton Skins, cut into 2, 1/2 inch rounds

Ingredients For Sea Trout

8 oz Sea Trout Fillet, skinned and finely diced
2 T Coarsley Chopped, Unsalted Peanuts
2 Sprigs Cilantro, stemmed and minced
Reserved Marinade

Ingredients For Beet Dressing

2 T White Balsamic Vinegar
2 T Rice Vinegar
1/4 C Canola Oil
1/2 t Granulated Sugar
1 T Beet Juice


  • For the marinade, in a small bowl, combine all of the ingredients and reserve.
  • For the sea trout, in a medium bowl, combine all of the ingredients, tossing to incorporate, and set aside.
  • For the fried wontons, in a medium saucepan, heat the oil to 400 degrees.
  • Add the wonton skins, fry until golden brown and crisp and remove to a paper towel-lined half sheet pan to drain & cool.
  • For the beet dressing, in a small bowl, combine all of the ingredients, whisking to incorporate, and set aside.
  • To assemble the napoleon, place 1/2 of the fried wontons on a flat work surface and spoon 1/2 of the marinade sea trout on top.
  • Place the remaining fried wontons on top, finish with the remaining sea trout, and set aside.
  • To serve, place a sea trout napoleon in the center of a plate, garnish with seaweed and cilantro, and drizzle the seaweed with beet dressing.

  • Our Social Media Pages

    Facebook Twitter Pinterest LinkedIn

    Our App Stores

    Apple Store Google Play