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Deconstructed Ahi California Roll

Deconstructed Ahi California Roll

Deconstructed Ahi California Roll

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

Yield
4 Servings

Ingredients

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Sushi Rice
1 1⁄2 cup
cooked calrose rice
1 teaspoon
sugar
2 teaspoons
rice vinegar
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Ahi Crab Salad
4 ounces
Sashimi Grade Ahi (about 1/4 pound of ahi tuna filet)
1⁄2 cup
Lump Blue Crab meat, Alaskan King Crab or imitation crab meat
4 tablespoons
fine sliced scallions
1⁄4 cup
Japanese cucumber, peeled (regular cucumber may be substituted)
1⁄2 cup
diced avocado
4  
grinds McCormick Sea Salt from grinder
2 teaspoons
sesame oil
3 teaspoons
La Choy soy sauce
2 tablespoons
Wesson Canola Oil
1 teaspoon
toasted sesame seeds
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Sriracha Mayonnaise
1⁄4 cup
Kraft Mayo
4 teaspoons
Sriracha sauce
2  
grinds McCormick Sea Salt from grinder
1 teaspoon
rice vinegar
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Garnish
5 pinches
fresh radish sprouts
5 teaspoons
finely sliced scallions
5 teaspoons
shredded Nori (take a sheet of nori and cut fine shreds)

Instructions

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.

Plating

  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.
Instructions: 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.
Plating
  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.
Notes:

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