Ahi 20 Roll Recipe
Soft Shell Crab, Truffle Ahi Tataki, Dashi Soy
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Ingredients
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Main Ingredients
Method
Preparation
Prepare the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to the package instructions. Once cooked, let it cool slightly and season with a mixture of rice vinegar, sugar, and salt.
Fry the Soft Shell Crab
Heat oil in a deep fryer or skillet to 350°F (175°C). Dredge the soft shell crabs in flour, then deep fry until golden brown and crispy, about 3-4 minutes. Drain on paper towels and set aside.
Prepare the Ahi Tataki
Season the ahi tuna with salt and pepper. Sear the tuna in a hot skillet for about 30 seconds on each side, ensuring the center remains rare. Remove from heat and drizzle with truffle oil. Let cool, then slice thinly.
Assemble the Roll
Place a nori sheet on a bamboo sushi mat. Wet your hands and take a handful of sushi rice, spreading it evenly over the nori, leaving a small border at the top. Layer with slices of avocado, cucumber, the fried soft shell crab, and the truffle ahi tataki. Roll tightly using the mat.
Cut and Serve
Using a sharp knife, slice the roll into 6-8 pieces. Serve with dashi soy sauce, wasabi, and pickled ginger on the side.