One of the best evenings we had in St. Barth’s was the time we spent at Eden Rock, and our dinner at Jean Georges’ On the Rocks. The vibe of the restaurant is an effortlessly cool St. Barth’s chic, where they had a DJ from Paris spinning music in the background. We love restaurants that don’t take themselves so seriously, while delivering a culinary experience for their guests.
Also, we had a chance to share aperitvo hour with the owners of Eden Rock, David and Jane Matthews, which meant a few bottles of champers, beautiful appetizers and easy conversation. We still think of that crispy rice sushi topped with an assortment of avocado, salmon and tuna. Our time spent with David and Jane was a highlight of our trip. So, here is how to prepare the perfect Assorted Sashimi Chipotle Mayonnaise and Crispy Rice.
Chipotle Mayonnaise
100 g Egg yolk
40 g Red wine vinegar
80 g Orange juice
120 g Lime juice
200 g Chipotle in adobo
23 g Salt
1100 g Grape seed oil
170 g Olive oil
Combine all except oils in robot coupe and process until smooth. Slowly stream in oils.
For the Rice
740 g nishiki sushi rice
1200 g Cold water
160 g mirin
70 g rice vinegar
15 g Konbu
30 g salt
Combine all in a rice cooker. Stir well and cook, stirring every 8 minutes until rice is cooked. Let sit off the heat covered for 15 minutes. Press in a plastic wrap lined container to achieve a 2.5 cm thick brick. Once cool, cut into 4 cm x 2.5 cm x 2.5 cm rectangles.
For the Soy Honey
1140 g Light soy
1332 g Honey
476 g Sherry vinegar
212 g Rice vinegar
Bring all ingredients to a boil and let cool.
To Serve
3 pcs Rice rectangles
75 g Hamachi, sliced like sashimi and shingled into 25 g portions
5 g Scallion whites, thinly sliced on slight bias
15 g Chipotle mayonnaise
5 g Honey soy
Mint and cilantro, fine chiffonade, Fleur de sel
Deep fry rice rectangles until just crispy, then immediately transfer to paper towels and season with salt. In a small bowl, combine chipotle mayonnaise and scallions. Top each rectangle with 10 g of chipotle mayonnaise mix, then drape with hamachi. Transfer to square plate and drizzle with honey soy. Place a small pinch of mint cilantro mix on each pieces, then finish with fleur de sel.
