The CoMo Cookbook is a virtual cookbook, chock full of recipes from all your favorite Columbia restaurants. Each week, we will feature a new recipe from a different bartender, chef or baker. It’s time to say goodbye to that boring cookbook filled with the same generic recipes.
For this week’s edition, Kwang Suk Yoo from Geisha Sushi Bar shares the restaurant’s spicy salmon recipe. Described as spicy with a bit of a kick, this dish is healthy and jam-packed with protein. So forget about feeling guilty as you indulge in this fiery fish. The salmon can be used in a roll (Geisha uses it on top of their house roll) or it can be served as raw fish with rice, pan fried and served with vegetables and rice or in a salad mix. Sounds like you really can’t go wrong.
The Recipe: Spicy Salmon
- 24 oz. Salmon
- 10 oz. Sriracha Sauce
- 8 oz. sesame oil
- 1 jalapeno
- 1/2 (One half) White Onion
- 5 oz. sesame seeds
- Cut 24 ounces of salmon into small pieces and place in a bowl
- Mix the salmon with ten ounces of Sriracha sauce and eight ounces of sesame oil
- Chop the green onions into small pieces
- Add a handful of green onions to the mixture
- Add five ounces of sesame seeds to the bowl and mix well
- Chop the jalapeno into small pieces and add it to the mixture
- Cut one half of a white onion into small pieces and then add it to the mixture
- Mix everything together well and serve!
The Creator: Kwang Suk Yoo
Yoo is the owner and head chef of Geisha Sushi bar. He says he created this recipe after his was taught by Mr. Joo, a chef in St. Louis. He took Joo’s spicy tuna recipe and made a salmon version because the fish is also popular and more unique for sushi restaurants. And Geisha is all about unique. They have new entrees at the restaurant called the Black Rock Stone Grill, which allow customers to sear their meat to their personal preference right at the table.
What do you like most about cooking?
Yoo: I like serving people delicious food. When a dish I made is served and I see the customers’ reactions and hear them say that it is wonderful and tasty, it makes me feel very proud of my work and myself.
Working as a chef is very exhilarating and fun, and interacting with customers is the best part. Making sushi rolls is my favorite because sushi is an intricate art form, and I love seeing both the finished product and the joy it brings my customers.
What is your favorite thing on the menu at Geisha Sushi Bar?
Yoo: My favorite dish is the Japan roll. The great thing about the roll is that it is difficult to make, but it tastes the best. It is one of our deep-fried rolls, with spicy scallops, escolar white tuna, black tobiko, scallions, avocado mixed with spicy mayo, spicy sauce, and topped with our house cream cheese sauce.
It has a delicious taste that is really exceptional because the spicy sauce and mix of spicy mayo gives that definite kick of spice, but then it is calmed with the milder house cream cheese sauce. And of course, the crunch of the tempura batter around it makes it warm and all the better.
What’s the strangest request you’ve received as a chef?
Yoo: The strangest request I have received as a chef was for a Rainbow roll that had no rice and that was wrapped with cucumber. When making sushi, the sticky, Japanese-style rice is necessary to hold the ingredients inside and keep the roll together. In addition, our Rainbow roll has crab meat, avocado, cucumber, salmon, tuna, tilapia, escolar white tuna, and steamed shrimp. Therefore, it is a very extensive roll with a lot of fish in it.
We do make rolls with cucumber wraps, such as our Low-Carb Roll for vegetarians, but the cucumber wrap has to be thin and it is very difficult to make. Another issue with this request was that it totally changes the taste of the Rainbow roll. This request was interesting and a challenge for me, but I discussed it with the customer and was able to make it to her specifications. She enjoyed it a lot, appreciated the collaboration, and was glad to have a sushi restaurant to come to where she could get rolls in a cucumber wrap.
Did you try last week’s CoMo Cookbook confection? What did you think?
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