Deconstructed Sushi
Deconstructed Sushi
Submitted by Chef Mike Kenat
Salads
Ingredients
- 6 oz. crab meat
- 1 oz mayonnaise
- 1 teaspoon Farmstyle Sriracha
- 1 tablespoon Fustini's Ginger Crush olive oil
- Kosher salt
- 4 oz. cucumbers, spiral cut
- 1 tablespoon green onion, sliced on a bias
- 1 tablespoon shoyu
- 1 teaspoon Fustini’s Japanese Sesame Oil
- 1 teaspoon sugar
- 2 tablespoons Fustini’s Ginger & Honey balsamic
- Kosher salt
- pinch white sesame seeds, toasted
- pinch black sesame seeds, toasted
- 3 ea avocado, skin and pit removed
- 4 oz cucumber, seeds and skin removed
- 2 cups chicken broth
- ½ cup water
- ½ cup Fustini’s Ginger & Honey balsamic
- 1 tablespoon Fustini’s Japanese Sesame Oil
- 1 teaspoon ginger powder
- 1 teaspoon wasabi powder
- Kosher salt
Directions
- In a small bowl combine all ingredients and reserve for later use.
- In a small bowl combine all ingredients except for sesame seeds and refrigerate for an hour for flavors to marry together. Before serving, top the salad with a small amount of toasted sesame seeds.
- In a small food processor, blend all ingredients until pureed smoothly. If the mixture is too thick add more water to compensate. Adjust seasoning with salt, and reserve cold for service.
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