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In this episode of Emerald Coast Chefs, sponsored by DCS by Fisher & Paykel, Chef Yoshie Eddings from Harbor Docks prepares sushi, fried shrimp, and tuna salsa.

Tuna Salsa

5oz. #1 sushi grade fresh tuna, diced to bite size
1 large tomato, chopped
1/2 cup yellow pepper, chopped
1/4 cup red pepper, chopped
1/4 cup red onion, chopped
1/4 cup green onion, chopped
Cilantro to taste, chopped
Jalapeno pepper to taste, chopped
2 tsp garlic, minced or chopped
1/2 lime
1/2 cup rice vinegar
1/4 cup water
1 tbsp mirin (cooking sweet sake)
1 tbsp sugar (or splenda)
Salt and black pepper to taste

Squeeze lime juice over tuna, set aside. Mix all ingredients together. Then toss with tuna. Garnish with cilantro leaves or a few pieces of tuna. Serve with tortilla chips, toasted pita bread, fried wonton wrap or anything you can think of. You also can substitute boiled shrimp, scallops or crab meat instead of tuna.

Sushi Rice

3 cups medium graine rice
1/2 cup rice vinegar
2 tbsp sugar
1tsp salt

After cook rice, transfer rice to bowl pour vinegar mixture over rice, mix well and cool.