Sam Choy's Kitchen recipe: Big Eye "Abura" Ahi Sashimi
2 ea Big Eye Tuna Blocks 6oz. 1 ea Organic Cucumber, thinly sliced 2 Tbsp Rice Vinegar 2 Tbsp Sugar 1 tsp Salt
3 ea Egg Yolks 1 cup Cream 2 Tbsp English Mustard (Mixed w/ water) 1 Tbsp Sugar 1 Tbsp Rice Vinegar 1 Tbsp Aloha Shoyu
2 Tbsp BuBu Arare Pearls 1 Tbsp Hawaiian Sea Salt
For Ice Cream, whisk together egg yolks and cream and cook until slightly thickened. Strain and whisk in Mustard paste, sugar, vinegar and soy sauce until combined. Place in Ice Cream Machine and freeze.
To serve, mix cucumber with vinegar, salt and sugar and place in center of bowl. Slice sashimi and place on cucumber mixture. Top with Arare and sea salt. Place small scoop of ice cream in bowl. For aromatherapy, use smoking gun with vanilla dust and smoke sashimi. Cover with lid. Remove at table. Serve immediately.