This is adapted from Beverly Gannon's Haliimaile General Store

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Name: Sashimi Pizza (Boom)
Prep time: 1 h
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: Hawaiian
Ingredients: 2 cups edamame cooked and shelled; 8 cloves garlic; 0.5 cup oil; salt to taste; 2 tsp Coleman's dry mustard; 2 tsp Water; 1 small sweet onion cut into chunks; 2 tbsp Soy sauce; 2 tbsp sesame oil; 0.25 cup oil; 2 tsp dashi (Japanese soup stock); 1 tbsp Sugar; 1 tsp ground pepper; 2 tsp Salt; 1 cup mayonnaise; 1 cup Flour; 1 Salt; freshly ground black pepper; 1 onion sliced thinly; peanut oil for frying; 6 flour tortillas; 0.25 cup kabayaki sauce (Japanese soy-based sauce) see recipe; 1 pound sashimi grade ahi sliced thinly (I buy frozen at Central Market); 0.25 cup red cabbage finely shredded; 0.25 cup kaiware sprouts (Japanese radish sprouts); 2 tbsp tobiko; 1/2 cup Soy sauce; 1/2 cup mirin (sweet rice wine); 1/4 Sugar

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INGREDIENTS

Edamame Hummus:
2 cups edamame ; cooked and shelled
8 cloves garlic
0.5 cup oil
salt ; to taste
Soy-Sesame Aioli:
2 tsp Coleman's dry mustard
2 tsp Water
1 small sweet onion ; cut into chunks
2 tbsp Soy sauce
2 tbsp sesame oil
0.25 cup oil
2 tsp dashi (Japanese soup stock)
1 tbsp Sugar
1 tsp ground pepper
2 tsp Salt
1 cup mayonnaise
Crispy Fried Onions:
1 cup Flour
1 Salt
freshly ground black pepper
1 onion ; sliced thinly
peanut oil ; for frying
Tortilla crust:
6 flour tortillas
Topping:
0.25 cup kabayaki sauce (Japanese soy-based sauce) ; see recipe
1 pound sashimi grade ahi ; sliced thinly (I buy frozen at Central Market)
0.25 cup red cabbage ; finely shredded
0.25 cup kaiware sprouts (Japanese radish sprouts)
2 tbsp tobiko
For Kabayaki Sauce:
1/2 cup Soy sauce
1/2 cup mirin (sweet rice wine)
1/4 Sugar

INSTRUCTIONS

To prepare hummus:

Puree all ingredients in food processor.

To prepare aioli:

Mix dry mustard and water to make a paste. Place mustard mixture and all other ingredients except mayonnaise into blender and blend until smooth. Add mayonnaise and blend again.

To prepare onions (note that you can leave these off if you don't have the time):

Mix flour salt and pepper. Coat onions in flour mixture and fry in small batches until crispy.

To assemble pizza:

Preheat oven to 400. Brush each tortilla with kabayaki sauce (to make this, simply simmer three ingredients until combined). Place on a baking sheet and bake in oven until crisp, about 5 minutes. Be careful to get them crispy and darkened, but not burned.

Spread each tortilla with hummus. Top with ahi and cabbage. Place 6 pieces of sashimi tuna on top so that you can ultimately cut in 6 wedges). Top each piece of sashimi with tobacco. Drizzle with aioli and top with sprouts and onions.

NOTES

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Sashimi Pizza (Boom)

Edamame Hummus:
2 cups edamame cooked and shelled
8 cloves garlic
0.5 cup oil
 salt to taste
 Soy-Sesame Aioli:
2 tsp Coleman's dry mustard
2 tsp Water
1 small sweet onion cut into chunks
2 tbsp Soy sauce
2 tbsp sesame oil
0.25 cup oil
2 tsp dashi (Japanese soup stock)
1 tbsp Sugar
1 tsp ground pepper
2 tsp Salt
1 cup mayonnaise
 Crispy Fried Onions:
1 cup Flour
1 Salt
 freshly ground black pepper
1 onion sliced thinly
 peanut oil for frying
 Tortilla crust:
6 flour tortillas
 Topping:
0.25 cup kabayaki sauce (Japanese soy-based sauce) see recipe
1 pound sashimi grade ahi sliced thinly (I buy frozen at Central Market)
0.25 cup red cabbage finely shredded
0.25 cup kaiware sprouts (Japanese radish sprouts)
2 tbsp tobiko
 For Kabayaki Sauce:
1/2 cup Soy sauce
1/2 cup mirin (sweet rice wine)
1/4 Sugar

To prepare hummus:

Puree all ingredients in food processor.

To prepare aioli:

Mix dry mustard and water to make a paste.  Place mustard mixture and all other ingredients except mayonnaise into blender and blend until smooth.  Add mayonnaise and blend again.

To prepare onions (note that you can leave these off if you don't have the time):

Mix flour salt and pepper.  Coat onions in flour mixture and fry in small batches until crispy.

To assemble pizza:

Preheat oven to 400.  Brush each tortilla with kabayaki sauce (to make this, simply simmer three ingredients until combined).  Place on a baking sheet and bake in oven until crisp, about 5 minutes.  Be careful to get them crispy and darkened, but not burned.

Spread each tortilla with hummus.  Top with ahi and cabbage.  Place 6 pieces of sashimi tuna on top so that you can ultimately cut in 6 wedges).  Top each piece of sashimi with tobacco.  Drizzle with aioli and top with sprouts and onions.

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Nutrition

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Serving Size: 1 Serving (1108g)
Recipe Makes: 6 Servings

Calories: 2678
Calories from Fat: 1518 (57%)

Amt Per Serving		% DV

	Total Fat 168.6g	225 %
	Saturated Fat 17.6g	88 %
	Monounsaturated Fat 97.8g
	Polyunsanturated Fat 43.5g
Cholesterol 35.5mg		11 %
Sodium 26568.7mg		916 %
Potassium 2007.6mg		53 %
Total Carbohydrate 201.1g		59 %
	Dietary Fiber 15.7g	63 %
	Sugars, other 185.4g
Protein 92.7g		132 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2678

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