Deconstructed Ahi California Roll

Chef Keoni Chang shares the recipe for his award winning dish at the Supermarket Chef Showdown!

Prep Time: 30 minutes
Cook Time: 
5 minutes


Adjust Servings

Prep time30 minutes
Recipe CategoriesAsian Eat Local Tuesdays Fish & Seafood Local Favorites


Sushi Rice

1 1⁄2Cupcooked calrose rice
2Teaspoonrice vinegar

Ahi Crab Salad

4OunceSashimi Grade Ahi (about 1/4 pound of ahi tuna filet)
1⁄2CupLump Blue Crab meat, Alaskan King Crab or imitation crab meat
4Tablespoonfine sliced scallions
1⁄4CupJapanese cucumber, peeled (regular cucumber may be substituted)
1⁄2Cupdiced avocado
4eachgrinds McCormick Sea Salt from grinder
2Teaspoonsesame oil
3TeaspoonLa Choy soy sauce
2TablespoonWesson Canola Oil
1Teaspoontoasted sesame seeds

Sriracha Mayonnaise

1⁄4CupKraft Mayo
4TeaspoonSriracha sauce
2eachgrinds McCormick Sea Salt from grinder
1Teaspoonrice vinegar


5Pinchfresh radish sprouts
5Teaspoonfinely sliced scallions
5Teaspoonshredded 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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