Deconstructed Sushi

Deconstructed Sushi

Submitted by Chef Mike Kenat
Category

Salads

Ingredients

    Crab Salad

    • 6 oz. crab meat
    • 1 oz mayonnaise
    • 1 teaspoon Farmstyle Sriracha
    • 1 tablespoon Fustini's Ginger Crush olive oil
    • Kosher salt

    Marinated Cucumbers

    • 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

    Avocado Soup

    • 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

    1. In a small bowl combine all ingredients and reserve for later use.
    2. 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.
    3. 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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