Deconstructed Ahi California Roll
Chef Keoni Chang shares the recipe for his award winning dish at the Supermarket Chef Showdown!
Ingredients
- header Sushi Rice
- 1.5 cup cooked calrose rice
- 1 teaspoon sugar
- 2 teaspoon rice vinegar
- header Ahi Crab Salad
- 4 ounce 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 tablespoon 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 teaspoon sesame oil
- 3 teaspoon La Choy soy sauce
- 2 tablespoon Wesson Canola Oil
- 1 teaspoon toasted sesame seeds
- header Sriracha Mayonnaise
- 0.25 cup Kraft Mayo
- 4 teaspoon Sriracha sauce
- 2 grinds McCormick Sea Salt from grinder
- 1 teaspoon rice vinegar
- header Garnish
- 5 pinch fresh radish sprouts
- 5 teaspoon finely sliced scallions
- 5 teaspoon shredded Nori (take a sheet of nori and cut fine shreds)
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