Aug
17
2015
0
By jacob burton
Description
This recipe is from my days as Executive Chef at an Asian-Fusion restaurant that also served sushi. It was a crab mix that went inside of a sushi roll that was topped with sliced hamachi and orange aioli. After leaving this restaurant, I was so burnt out on sushi that I swore I'd never make it again. But alas, I found this recipe in my notes, and decided to add it here for completeness, and just in case anyone out there is looking to make a good crab mix for a sushi roll.
Ingredients
450 g
Dungeness Crab (Use Caned Crab Back Fin if fresh is unavailable.) 250 g
Mayonnaise (See Attached Recipe) 2 g
Sesame Oil 60 g
Sweet Chili Sauce (May Ploy Brand) 1
Green Onions (Thinly Sliced) 3 g
Salt 2 g
Black Pepper (Freshly Ground) 90 g
Panko Bread Crumbs 1
Lemon (Zest & Juice)Instructions
- Combine all ingredients except for panko in a mixing bowl and mix well with a spoon.
- Add panko and mix into a pipe-able consistency.
- Check for seasoning and flavor structure.
- Store in a disposable pastry bag and reserve for service.