Deconstructed Ahi California Roll
Summary
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Ingredients
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Sushi Rice 1 1⁄2 cup
cooked calrose rice 1 teaspoon
sugar 2 teaspoons
rice vinegar header
Ahi Crab Salad 4 ounces
Sashimi Grade Ahi (about 1/4 pound of ahi tuna filet) 1⁄2 cup
Lump Blue Crab meat, Alaskan King Crab or imitation crab meat 4 tablespoons
fine sliced scallions 1⁄4 cup
Japanese cucumber, peeled (regular cucumber may be substituted) 1⁄2 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 header
Sriracha Mayonnaise 1⁄4 cup
Kraft Mayo 4 teaspoons
Sriracha sauce 2
grinds McCormick Sea Salt from grinder 1 teaspoon
rice vinegar header
Garnish 5 pinches
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.
