Sashimi Napoleon

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Recipe from Chef Beverly Gannon from Maui's Hali'Maile General Store in Hawaii.

Recipe By: Chef Beverly Gannon
  • PrepN/A |
  • TotalN/A |
  • Serves 6


    • 3/4 lb sashimi-grade ahi (tuna)
    • 1 bunch radish sprouts
    • 8 shiso leaves
    • 1/4 lb smoked salmon, thinly sliced
    • 1/2 cup sliced pickled ginger for garnish
    • 1 tbsp tobiko (flying fish roe) for garnish
  • Dressing:
    • 2 tbsp rice vinegar
    • 2 tbsp soy sauce
    • 1/2 cup olive oil
    • 2 tbsp wasabi paste
    • 2 tbsp ground toasted sesame seeds
    • 1 tsp white miso paste
  • Tartare Base:
    • 2 tbsp fine mayonnaise
    • 1 tsp Vietnamese garlic-chili sauce
    • 2 tbsp chopped green onion, white and green parts
    • 2 tbsp tobiko
    • 1 tbsp chopped fresh cilantro


Cut 1/4 lb of tuna against the grain into 12 thin slices. Finely chop the other 1/2 lb for the tartare.

To prepare crispy wontons pour oil to a depth of 1 inch in a saucepan and heat. Add wonton skins and fry, turning once for 8 - 10 seconds on each side, until light golden brown. Keep wontons flat by using tongs to uncurl. Cool on paper towels.

To prepare dressing combine ingredients in a bowl and mix well..

Roll tuna slices up into rose-shaped bundles. Reserving 2 tbsp radish sprouts, stack in the following order: wonton skin, 1/6 of the tartare mixture, shiso leaf, wonton skin, 1/6 of the smoked salmon, radish sprouts, wonton skin, 2 tuna rolls. Sprinkle top of each napoleon with reserved radish sprouts. Drizzle 3 tbsp of dressing around each plate. Garnish with pickled ginger and tobiko.

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