Honey Soy Seared Salmon

FOR THE SUSHI RICE: Rinse the raw rice three times, pouring out excess water. Add water and cook until done. Remove cooked rice to a bowl and fold in seasoned rice vinegar; keep warm.

FOR THE WASABI BEURRE BLANC: Combine white wine, white vinegar, shallots and peppercorns in pan and cook until reduced by half. Add cream and reduce by half again. Blend butter with reduction until smooth; keep sauce warm. In a separate bowl, blend wasabi, hot water and soy sauce to form a paste. Blend with sauce just before serving.

FOR THE SALMON: Cut the salmon fillets into 24 equal pieces. Combine the soy sauce, water and honey together in a bowl or pan; add salmon and marinate for 10 minutes. Sear the salmon on both sides until just opaque in the center.

FOR THE VEGETABLES: Julienne all vegetables in long strips. Heat canola oil in sautÈ pan and add vegetables and ginger. Stir fry just until tender. Season with salt and pepper and drizzle sesame oil over at the end; keep warm.

PER ORDER: Spread 2 to 4 ozs. of beurre blanc on plate and make 8 small dots with reduced soy sauce around outside edge of sauce. Then draw a toothpick through the dots, creating little hearts. Put one serving of sushi rice in a round mold; unmold in center of plate; put three medallions of salmon evenly-spaced, leaning on rice. Top rice with a stack of the vegetables, then garnish with sprig of fresh cilantro.