Deconstructed Ahi California Roll

May 10, 2012 / By Foodland
Jump to Recipe
Print Recipe

Deconstructed Ahi California Roll

Chef Keoni Chang shares the recipe for his award winning dish at the Supermarket Chef Showdown!
Cook Time 30 minutes
Course Side Dish
Cuisine Fish & Seafood
Servings 4 Servings

Ingredients  

  • header Sushi Rice
  • 1.5 cup cooked calrose rice
  • 1 teaspoon sugar
  • 2 teaspoon rice vinegar
  • header Ahi Crab Salad
  • 4 ounce 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 tablespoon 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 teaspoon sesame oil
  • 3 teaspoon La Choy soy sauce
  • 2 tablespoon Wesson Canola Oil
  • 1 teaspoon toasted sesame seeds
  • header Sriracha Mayonnaise
  • 0.25 cup Kraft Mayo
  • 4 teaspoon Sriracha sauce
  • 2 grinds McCormick Sea Salt from grinder
  • 1 teaspoon rice vinegar
  • header Garnish
  • 5 pinch fresh radish sprouts
  • 5 teaspoon finely sliced scallions
  • 5 teaspoon shredded Nori (take a sheet of nori and cut fine shreds)

Instructions 

Sushi Rice

  1. When the rice is just cooked and still warm, add the sugar and vinegar. Mix well and let cool.

Ahi Crab Salad

  1. Heat a non stick pan on high. When hot, place one tablespoon Wesson oil in pan and place the ahi steaks in the pan.
  2. Sear them for 30-40 seconds on one side, making sure the ahi stays rare. Remove and cool.
  3. In a mixing bowl, combine the remaining ingredients and lightly mix.
  4. When the ahi is cool, dice it into 1/2 inch cubes and gently fold into the rest of the ingredients.
  5. Chill.

Sriracha Mayonnaise

  1. Combine the mayo, Sriracha sauce, salt and vinegar, and chill.

Plating

  1. On an appetizer plate, place 1/4 cup of rice in a ring mold. Form it and allow to set.
  2. Take 1/2 cup of the Ahi/Crab Salad and form into the ring on top of the rice.
  3. Gently remove the ring. Drizzle the sriracha mayonnaise around the ahi salad.
  4. Garnish with radish sprouts, nori, and scallions. Serve immediately.
YOUR OWN NOTES
Click here to add your own private notes.
Local Favorites
Tried This Recipe?
Mention @foodlandhi or tag #foodlandrecipe!