| | SAKE MARINATED BASS |
| 1/2 | c | Sake |
| 1/4 | c | Canola oil |
| 2 | tb | Thin soy sauce |
| 2 | tb | Minced ginger |
| 2 | tb | Sugar |
| 1 | tb | Coarsely ground black pepper |
| 4 | | 6-ounce pieces of chilean sea bass |
| | SPICY CRAB SUSHI ROLLS |
| 8 | oz | Fresh lump crabmeat; picked over |
| 1/2 | tb | Sambal |
| 1/4 | c | Chopped cilantro |
| 1 | tb | Chopped chives |
| 1 | tb | Honey |
| 1 | ts | White pepper |
| 1 | ts | Kosher salt |
| 1 | tb | Canola oil |
| 4 | | Sheets nori |
| 1/2 | c | Cucumber; seeded, peeled, and julienned |
| | Water for sealing sushi |
| | MANGO BROWN BUTTER VINAIGRETTE: |
| 4 | oz | Butter (up to 6) |
| 1/2 | c | Freshly squeezed orange juice |
| 1/4 | c | Freshly squeezed lime juice |
| 2 | tb | Dijon mustard |
| 1 | | Shallot; peeled |
| 1 | c | Chopped mango |
| 1 | c | Julienned mango |
| 1/2 | lb | Pea sprouts |
| 1 | tb | Toasted sesame seeds |
| 1 | tb | Pink peppercorns |
