Roy's Lakanilau Sushi Roll
Summary
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Ingredients
3
sushi nori sheets 10
aspargus, blanched 1
avocado, sliced 3 ounces
sukiyaki beef, thin sliced 3 cups
sushi rice header
Cat's Lakanilau Sauce 1⁄3 cup
black and white sesame seeds, toasted 1 cup
shiro miso 1 teaspoon
Sambal Oelek 1⁄2 tablespoon
soy sauce 2 cups
mayonnaise 1⁄2
lemon, juiced and strained header
Snow Crab Mix 3⁄4 cups
snow crab or good quality jumbo lump crab meat 2 cups
mayonnaise 2 teaspoons
tobiko caviar 2 tablespoons
scallions, finely diced 1 teaspoon
sriracha 1⁄2 teaspoon
lemon juiceInstructions
- Season beef with salt and pepper.
Cat's Lakanilau Sauce
- Ground sesame seeds in a blender until powder consistency is reached.
- In a mixing bowl, combine sesame seeds, shiro miso, sambal oelek, soy sauce, mayonnaise and lemon juice.
- Mix well.
- Adjust ingredients to taste and to desired consistency.
- Thin with rice wine vinegar if needed.
Snow Crab Mix
- Squeeze all excess water out of crab and combine with ingredients.
- Consistency should be creamy, but not too wet.
Sushi Roll Assembly
- Place half sheet of nori horizontally in front of you.
- Cover nori with sushi rice and turn over.
- Place 1 oz. crab mix, 2 asparagus and 2 slices avocado down the center and roll.
- Top sushi roll with seasoned beef.
- Cover with plastic wrap.
- Shape each roll and cut into 8 pieces.
- Uncover the sushi and sear top of beef with propane torch till medium- medium rare.
- Sauce the top of the roll with Lakanilau sauce.
- Garnish with sesame seeds.
