Longboard Roll Recipe
poke salmon, crispy soft-shell crab, avocado, daikon sprout & yuzu-serrano ponzu
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Poke Salmon
Crispy Soft-Shell Crab
Yuzu-Serrano Ponzu
Assembly
Method
Prepare Poke Salmon
- 1
Marinate the Salmon
In a bowl, combine the diced sushi-grade salmon, soy sauce, sesame oil, green onions, sesame seeds, and chili flakes. Mix well and let marinate for at least 15 minutes in the refrigerator.
Prepare Crispy Soft-Shell Crab
- 2
Coat the Soft-Shell Crabs
In a shallow dish, mix together the all-purpose flour, cornstarch, salt, and black pepper. Dip each cleaned soft-shell crab into the beaten egg, then dredge in the flour mixture until fully coated.
- 3
Fry the Crabs
Heat the oil in a deep frying pan over medium-high heat. Once hot, carefully add the coated crabs and fry for about 3-4 minutes on each side until golden brown and crispy. Remove and drain on paper towels.
Make Yuzu-Serrano Ponzu
- 4
Mix the Ponzu Sauce
In a small bowl, whisk together the yuzu juice, soy sauce, finely chopped serrano pepper, and rice vinegar until well combined. Set aside.
Assemble the Longboard Roll
- 5
Layer the Ingredients
On a serving plate, layer the marinated poke salmon, crispy soft-shell crab, avocado slices, and daikon sprouts. Drizzle the yuzu-serrano ponzu over the top.
- 6
Serve
Serve immediately and enjoy your Longboard Roll!