Deconstructed Ahi California Roll

May 10, 2012 / By Foodland

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


  • 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)


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.


  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.
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