Name: A Study in Sushi (Salmon, Tuna, Mussels)
Cook time: 1440 min
Total time: 1440 min
Yield: 100 servings
Cuisine: Japanese
Ingredients: 2 oz Pepper - Black Whole (for Tuna); 2 floz Soy Sauce - Tamari (for Tuna); 7 lb Tuna Ahi Sashimi Grade (for Tuna); 2 oz Kosher Salt (for Tuna); 2 oz Pink Peppercorn (for Tuna); 3 oz Sauce - Soy Gal (for Tuna); 0.15 qt Vinegar - Rice Wine (for Tuna); 1 lb Cucumbers (for Salmon); 4 ea Lemons (for Salmon); 4 lb Salmon - Filet (for Salmon); oz Pepper - White Ground (for Salmon); 4 oz Sea Salt Coarse (for Salmon); 0.01 qt Oil - Olive Pure (for Salmon); 8 ea Lemons (for Mussels, juice); 2 lb Shrimp - IQF P&D 31/40 (for Mussels, diced); 4 lb Mussels Maine In Shell (Blount) (for Mussels); 1 lb Onions - Red (for Mussels, diced); 1 lb Peppers - Green Med (for Mussels, diced); 1 lb Peppers - Red Med (for Mussels, diced); 1 lb Peppers - Yellow (for Mussels, diced); 8 ea Limes (for Mussels, juice); 0.1 qt Vinegar - Rice Wine (for Mussels); oz Salt (for Mussels); 2 oz Wasabi (for Garnish); 64 oz Sauce - Soy Gal (for Garnish); 2 lb Sushi Rice Prepared (for Garnish); 0.5 lb Wakamee Salad (for Garnish); 0.1 lb Hijiki Seaweed (for Garnish); 0.5 ea Pickled Ginger (for Garnish); 0.25 lb Onions - Green Scallion (for Garnish)

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A Study in Sushi (Salmon, Tuna, Mussels) — Formulation & Method | CuliNect