RECONSTRUCTED CALIFORNIA ROLL
Serves 4
INGREDIENTS
| 8 oz. | sushi rice (prepared, 1.5:1) |
| 6 oz. | avocado relish |
| 6 oz. | dungeness crab salad |
| 2 tsp. | wasabi |
| 1 oz. | tobiko caviar |
| 1/4 oz. | nori, julienned |
| 4 oz. | cilantro vinaigrette |
| 2 oz. | european cucumber, diced |
| 1 tsp. | black sesame seeds |
| 1 tsp. | sesame seeds, toasted |
METHOD
| * | Form sushi rice in the center of a cold appetizer plate, using a 2 1/2 inch ring. |
| * | Repeat with the avocado relish and then the crab salad. (recipes below) |
| * | Top with wasabi, tobiko, and nori. |
| * | Garnish the plate with cilantro vinaigrette. (recipe below) |
| * | Garnish with tobiko, cucumber, and sesame seeds. |
AVOCADO RELISH
INGREDIENTS
| 1 1/2 | medium ripe avocado |
| 3 tbsp. | red onion, minced |
| 3 tbsp. | red bell pepper |
| 1 1/2 tbsp. | cilantro, chopped |
| 3 tsp. | garlic, chopped |
| 3/4 tsp. | red chili, chopped |
| 1 1/2 tsp. | lime juice |
| 1 1/2 tsp. | gold tequila |
| 1 1/2 tsp. | corn oil |
| salt and pepper to taste |
METHOD
| * | Cut avocados in half and remove seed, remove flesh with a spoon and dice into small cubes, careful not to mush. Place in a medium mixing bowl along with other ingredients and fold together. |
| * | Pour lime juice, oil, and tequila over mixture and let site for 2 minutes, then fold together completely. Season to taste. Keep chilled. |
DUNGENESS CRAB SALAD
INGREDIENTS
| 12 oz. | dungeness crab meat |
| 1/2 | egg yolks |
| 2 oz. | salad oil |
| 1/4 oz. | apple cider vinegar |
| 1/8 cup | shallots, minced |
| 1/8 cup | chives, chopped |
| salt and pepper to taste |
METHOD
| * | Make an aioli with the eggs, oil, vinegar, and lime juice. |
| * | Fold the aioli into the crabmeat, season with salt and pepper, and add chives. Keep refrigerated. |
CILANTRO VINAIGRETTE
INGREDIENTS
| 2 oz. | cilantro, leaves and stems |
| 2 oz. | rice wine vinegar |
| 1/8 cup | mirin |
| 1/4 oz. | ginger, minced |
| 1/4 oz. | pickled ginger, minced |
| 1/8 oz. | garlic, minced |
| 3/4 cup | peanut oil |
| salt and pepper to taste |
METHOD
| * | Combine vinegar, mirin, both gingers, garlic and cilantro in a blender and puree until smooth. |
| * | Begin adding the oil slowly while the blender is running, and continue to form an emulsion. |
| * | Season with salt and pepper as needed, and thin with more vinegar or mirin if needed. |
This great recipe is courtesy of Lahaina Grill
127 Lahainaluna Road, Lahaina, HI 96761 * www.lahainagrill.com * 808-667-5117