| | MARINADE |
| 1/3 | c | White miso; (shiro miso) |
| 1 1/4 | tb | Sake |
| 2 | ts | Brown sugar |
| 2/3 | c | Hoisin sauce |
| 1 1/2 | tb | Minced ginger |
| 1 1/2 | tb | Minced garlic |
| 1 1/2 | tb | Fresh orange juice |
| 1 | tb | Chile paste with garlic; (preferably Lan Chi brand or a sambal sekera) |
| 4 | | Swordfish steaks; about 7 ounces each |
| 1 | c | Red pickled ginger |
| 1 | lb | Japanese cucumber; seeded, chopped, and pee left on |
| | GARNISH |
| 1 | c | Canola oil |
| 16 | | Wonton wrappers; julienned |
| 2 | oz | Japanese spice sprouts |
| 1 | ts | Black sesame seeds |
| 1 | ts | Toasted white sesame seeds; (See recipe, below) |
| | Avocado Salsa; (See recipe, below), optional |
