Deconstructed Ahi California Roll
Deconstructed Ahi California Roll
Chef Keoni Chang shares the recipe for his award winning dish at the Supermarket Chef Showdown!
Ingredients
- Sushi Rice
- 1.5 cups cooked calrose rice
- 1 teaspoon sugar
- 2 teaspoons rice vinegar
- Ahi Crab Salad
- 4 ounces Sashimi Grade Ahi (about 1/4 pound of ahi tuna filet)
- 0.5 cup Lump Blue Crab meat, Alaskan King Crab or imitation crab meat
- 4 tablespoons fine sliced scallions
- 0.25 cup Japanese cucumber, peeled (regular cucumber may be substituted)
- 0.5 cup diced avocado
- 4 grinds McCormick Sea Salt from grinder
- 2 teaspoons sesame oil
- 3 teaspoons La Choy soy sauce
- 2 tablespoons Wesson Canola Oil
- 1 teaspoon toasted sesame seeds
- Sriracha Mayonnaise
- 0.25 cup Kraft Mayo
- 4 teaspoons Sriracha sauce
- 2 grinds McCormick Sea Salt from grinder
- 1 teaspoon rice vinegar
- Garnish
- 5 pinchs fresh radish sprouts
- 5 teaspoons finely sliced scallions
- 5 teaspoons shredded Nori (take a sheet of nori and cut fine shreds)
Instructions
Sushi Rice
- When the rice is just cooked and still warm, add the sugar and vinegar. Mix well and let cool.
Ahi Crab Salad
- Heat a non stick pan on high. When hot, place one tablespoon Wesson oil in pan and place the ahi steaks in the pan.
- Sear them for 30-40 seconds on one side, making sure the ahi stays rare. Remove and cool.
- In a mixing bowl, combine the remaining ingredients and lightly mix.
- When the ahi is cool, dice it into 1/2 inch cubes and gently fold into the rest of the ingredients.
- Chill.
Sriracha Mayonnaise
- Combine the mayo, Sriracha sauce, salt and vinegar, and chill.
Plating
- On an appetizer plate, place 1/4 cup of rice in a ring mold. Form it and allow to set.
- Take 1/2 cup of the Ahi/Crab Salad and form into the ring on top of the rice.
- Gently remove the ring. Drizzle the sriracha mayonnaise around the ahi salad.
- Garnish with radish sprouts, nori, and scallions. Serve immediately.
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