Garnish: 4 tsp. masago Microgreens or shreds of your favorite greens Sriracha sauce (smooth chili paste) to taste
To make the topping: peel the yamaimo and cut into ¼ inch dices. The yamaimo can irritate your hands; you can wear rubber gloves or just hold the yamaimo with a paper towel when you are peeling and cutting it. Cut the ahi and salmon into ¼ inch dices. Remove the skin of the unagi kabayaki and cut the eel into ¼ inch dices. Finely slice the green onions. Rinse them under cold running water, drain, and set aside to dry. Combine yamaimo, ahi, salmon, unagi, sliced green onions, and ikura. Mix well, cover and store in the refrigerator.
To make the risotto: use a knife to remove the roots of the enoki and shimeji mushrooms. Heat the butter in a frying pan over medium heat. Add the mushrooms and sauté for a minute. Add the cooked rice and teriyaki cream sauce. Lower the heat slightly, cook, stirring until the rice is warm and sticky. It will have the consistency of risotto. This will take about 5 minutes. If using parmesan cheese, sprinkle it over the rice and stir.
Place the warm risotto into each bowl. Top with the cold seafood mixture. Place masgo and mircogreens in the middle of the risotto. Pipe a narrow ribbon or a necklace of sriracha sauce around the bowl. Serve at once.
Teriyaki Cream Sauce: 1 tsp. butter 1 Tbsp. shoyu 2 Tbsp. mirin 4 Tbsp. heavy cream Black pepper, to taste Granulated garlic, to taste
Melt 1 Tbsp. of butter in a non-stick pan. You can sauté your favorite mushroom in the same pan at this point if you like. Add mirin and shoyu and mix. Add heavy cream. Now stir the sauce constantly with a heat-resistant spatula. Heat should be on medium. If it is too high, the sauce will burn. Continue reducing the sauce. As the sauce cooks, the color darkens. Check the consistency of the sauce by dipping a spoon into it and lifting it out. If the sauce coats the back of the spoon and it doesn't all drip off, it's ready. Season to taste with pepper and granulated garlic.