From A Past Edition Of The New Orleans Menu Daily By Tom Fitzmorris Click here for the current edition Sushi Alaska This will sound like a crazy idea--but it came out better than I would have hoped. It's standard nigiri sushi, presented with the cloudlike egg-white foam the covers the famous old dessert baked Alaska. Remember where you heard it first. 1 lb. thick sushi-grade fish (tuna, salmon, yellowtail), thoroughly refrigerated 2 cups sushi rice, cooked and cooled 4 eggs whites 1/8 tsp. cream of tartar 2 tsp. wasabi powder 1 Tbs. soy sauce 1 green onion, very thinly sliced Preheat the oven to 400 degrees. 1. Slice the fish about a half an inch thick. 2. On a cutting board, press the rice into a layer about three-quarters of an inch thick. Cover the rice with the fish. 3. With a sharp knife, cut the pad of fish-topped rice into pieces about three inches long and one inch wide. 4. In a very clean bowl, beat the egg whites with the cream of tartar until it begins to peak. Add the wasabi powder and continue whipping till it gets stiff. Add the soy sauce and stir in with a rubber spatula. Leave soy-sauce streaks in the egg-white foam. 5. Place the pieces of sushi, about two inches apart, on a ceramic or glass baking dish, or on one of those insulated baking sheets. 6. With a spoon, cover each piece of sushi completely with the egg white mixture, forming oblong mounds. 7. Bake the foam-covered sushi in the 400-degree oven until the foam browns  lightly--about three minutes. 8. Using a small metal spatula, place two pieces of sushi on each plate, and garnish with green onions. Serves two to four. Click here for an index of recipes from past editions. © 2006 Tom Fitzmorris. All rights reserved. news@nomenu.com