4 ounces rice wine vinegar
1/2 tablespoon chopped ginger
1/2 stalk lemongrass, smashed and chopped
2 tablespoons sugar
20 ounces seedless watermelon, skin on, sliced 3/4-inch thick, (use center wheel of the watermelon)
1 tablespoon oil
1/2 tablespoon sliced shallot
1 1/2 teaspoons wasabi powder
1 tablespoon water
1-ounce soy sauce
1-ounce lemon juice
1/2 tablespoon mirin
1-ounce rice vinegar
1/2 tablespoon white vinegar
1/2 teaspoon yuzu juice
1-ounce sugar
2 1/2 ounces canola oil
12 ounces fresh ahi tuna, sashimi quality, 4 (3-ounce) portions
2 teaspoons togarashi
1 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon canola oil
4 cups mesclun greens
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup daikon sprouts
3/4 cup medium diced jicama
4 tablespoons coarsely chopped wasabi peas
1/2 cup Lemon Wasabi Dressing
1 avocado, pitted and skin removed
1 avocado, pitted and skin removed
1 1/2 cups diced Grilled Watermelon
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