Makes 4 servings.



  • 1 minced garlic clove
  • 1 tsp (5 mL) minced ginger
  • 2 tsp (10 mL) orange zest
  • 2 tbsp (30 mL) orange juice
  • 2 tbsp (30 mL) soy sauce
  • 2 tbsp (30 mL) rice wine vinegar
  • 1 tsp (5 mL) sesame oil
  • 1 tsp (5 mL) each, salt and pepper

Halibut and Rice:

  • 1lb (500 g) halibut fillets, cut into 4 oz (125 g) portions
  • 1 tsp (5 mL) each, salt and pepper
  • 1 nori sheet (dried seaweed)
  • 2 each, roasted red and yellow peppers
  • 1-1/2 cups (375 mL) cooked U.S. sushi rice, cooled to room temperature
  • 1 tsp (5 mL) toasted sesame seeds
  • 2 tsp (10 mL) olive oil
  • 12 asparagus spears, cut 4-inch (10 cm) lengths
  • 1 tbsp (15 mL) butter
  • 1/2 cup (125 mL) minced shallots
  • 1 minced garlic clove
  • 2 cups (500 mL) oyster or chanterelle mushrooms, quartered
  • 2 tbsp (30 mL) chopped fresh thyme, tarragon, basil combined


  1. Whisk together garlic, ginger, orange zest, orange juice, soy sauce, vinegar, oil, salt and pepper. Set aside.
  2. Sprinkle halibut with salt and pepper. Refrigerate until ready to use.
  3. Using a 3-inch (7.5 cm) round cookie cutter cut 4 circles each from the nori sheet and red and yellow peppers. Wrap a plate in plastic wrap and place a greased cookie cutter on plate. Press a 1/2-inch (1 cm) thick layer of rice into the bottom of the ring – press down firmly. Follow with a layer of nori, then red pepper, then yellow pepper. Top with a layer of rice, pack down firmly and sprinkle with toasted sesame seeds. Lift cookie cutter from sandwich. Repeat three times. Sandwiches can be served at room temperature or warmed slightly in a microwave.
  4. In large skillet, heat olive oil over medium high heat, add halibut and sauté until golden and cooked through, turning once, about 4 minutes each side.
  5. Steam asparagus until tender crisp, about 2 minutes. Set aside.
  6. In same skillet, melt butter over medium high heat. Add shallots and garlic, stirring until tender, about 3 minutes. Stir in mushrooms and cook until golden, about 7 minutes. Sprinkle with herbs.


  1. Cut rice sandwich in half. Place sandwich in centre of plate with round edges touching and straight edges forming a wide ‘V’. Spoon a 1/4 of the mushrooms to form a cascade from the hollow of the ‘V’.
  2. Top with 3 asparagus spears and one piece of halibut. Drizzle with vinaigrette. Assemble remaining plates in similar fashion, serve immediately.


Recipe courtesy of Chef George Kulai • BRITISH COLUMBIA