Ingredients

• 12 ounces seedless red grapes, pulled off the vine
• 2 tablespoons sherry vinegar
• 3 tablespoons extra virgin olive oil
• 1 garlic clove, peeled and crushed, divided use
• 1 1/2 teaspoons dark or light brown sugar
• 1 1/2 teaspoons toasted fennel seeds, lightly crushed, divided use
• Flaky sea salt, such as Murray River (see above) or Maldon
• Coarsely ground black pepper
• 3 balls of burrata or buffalo mozzarella
• Small basil sprigs, for serving

Directions

Step 1

Put the grapes in a medium bowl with the vinegar, olive oil, garlic, sugar, 1 teaspoon of the fennel seeds, 1/4 teaspoon of flaked salt, and plenty of pepper. Mix well and marinate for at least 1 hour and up to 1 day. Thread 5 or 6 grapes onto each of 12 skewers. Reserve the marinade for serving.

Step 2

Place a grill pan over high heat and ventilate your kitchen well. Once hot, add the grape skewers in batches and grill for 2 to 3 minutes, turning after 1 1/2 minutes. Remove from the heat.

Step 3

To serve, tear the balls of burrata in half and place one-half on each plate. Lean 2 grape skewers against each piece of cheese and spoon 1 1/2 teaspoon of the marinade over the cheese. Or arrange the cheese and grape skewers on a platter. Sprinkle with the remaining 1/2 teaspoon of fennel seed. Garnish with basil before serving.

Ingredients

For the edamame wasabi spread:

• 1 cup fresh or frozen shelled edamame
• 1/4 cup cold water
• 3 tablespoons extra virgin olive oil
• 2 tablespoons freshly squeezed lime juice, or more to taste
• 1 tablespoon chopped fresh cilantro or parsley
• 2 teaspoons wasabi powder mixed with 1 teaspoon water
• 1/2 teaspoon sea salt, or more to taste

To assemble the rolls:

• 8 sheets of nori (dried seaweed)
• 1 cup edamame wasabi spread
• 8 ounces of smoked wild salmon
• Sixteen 1/4-inch slices of English cucumber, cut lengthwise
• 16 thin strips stemmed and seeded red bell pepper
• 16 slices ripe but rm avocado (about 2 large, pitted and peeled)
• 24 fresh mint leaves
• 24 fresh cilantro leaves
• White or black sesame seeds, for garnish (optional)

Directions

Step 1

Make the edamame wasabi spread: Put the edamame, sea salt, water, olive oil, lime juice, cilantro, and wasabi paste in a small food processor and process until smooth. Add more lime juice, salt, or wasabi, if needed; you want well-balanced flavors.

Step 2

Place a sheet of nori on a work surface with the rough side facing up. Carefully spread 2 tablespoons of the edamame wasabi mixture over the nori, leaving 1 1/2 inches bare along the bottom edge of the nori (the edge facing you) and 1/2 inch bare along the top edge.

Step 3

Place 2 pieces each of the salmon, cucumber, bell pepper, and avocado about 1 1/2 inches from the bottom edge. Top with 3 mint leaves and 3 cilantro leaves. Starting with the bare edge, roll the nori around the fillings, pressing gently to make a compact roll. Run a water-moistened finger along the inside edge of the nori and press gently so it adheres to the roll.

Step 4

Repeat with the remaining ingredients. Cut each roll into 8 pieces using a sharp serrated knife. Sprinkle the cut sides with sesame seeds, if desired. Can be made several hours ahead.