Roy's Lakanilau Sushi Roll
Roy's Lakanilau Sushi Roll
An appetizer that's sure to impress your guests!
Ingredients
- 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
Instructions
- Season beef with salt and pepper.
- 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.
- Squeeze all excess water out of crab and combine with ingredients.
- Consistency should be creamy, but not too wet.
- 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.
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