Roy's Lakanilau Sushi Roll

May 9, 2010 / By Foodland

Roy's Lakanilau Sushi Roll

An appetizer that's sure to impress your guests!
Course Appetizer, Snack
Servings 5 Servings


  • 3 sushi nori sheets
  • 10 aspargus, blanched
  • 1 avocado, sliced
  • 3 ounces sukiyaki beef, thin sliced
  • black and white sesame seeds, toasted, as needed
  • 3 cups sushi rice
  • salt and pepper, to taste
  • Cat's Lakanilau Sauce
  • 0.333333 cup black and white sesame seeds, toasted
  • 1 cup shiro miso
  • 1 teaspoon Sambal Oelek
  • 0.5 tablespoon soy sauce
  • 2 cups mayonnaise
  • 0.5 lemon, juiced and strained
  • Snow Crab Mix
  • 0.75 cup snow crab or good quality jumbo lump crab meat
  • 2 cups mayonnaise
  • 2 teaspoons tobiko caviar
  • 2 tablespoons scallions, finely diced
  • 1 teaspoon sriracha
  • 0.5 teaspoon lemon juice
  • salt and pepper, to taste


  1. Season beef with salt and pepper.
Cat's Lakanilau Sauce
  1. Ground sesame seeds in a blender until powder consistency is reached.
  2. In a mixing bowl, combine sesame seeds, shiro miso, sambal oelek, soy sauce, mayonnaise and lemon juice.
  3. Mix well.
  4. Adjust ingredients to taste and to desired consistency.
  5. Thin with rice wine vinegar if needed.
Snow Crab Mix
  1. Squeeze all excess water out of crab and combine with ingredients.
  2. Consistency should be creamy, but not too wet.
Sushi Roll Assembly
  1. Place half sheet of nori horizontally in front of you.
  2. Cover nori with sushi rice and turn over.
  3. Place 1 oz. crab mix, 2 asparagus and 2 slices avocado down the center and roll.
  4. Top sushi roll with seasoned beef.
  5. Cover with plastic wrap.
  6. Shape each roll and cut into 8 pieces.
  7. Uncover the sushi and sear top of beef with propane torch till medium- medium rare.
  8. Sauce the top of the roll with Lakanilau sauce.
  9. Garnish with sesame seeds.
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