*ahi 20 Roll Recipe

Inspired by The Original Roy's in Hawaii Kai

Time1h

Serves2

Soft Shell Crab | Truffle Ahi | Dashi Soy

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Ingredients

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Roll Components

2 pieces Soft Shell Crab

7.05 oz (200 grams) Truffle Ahi Tuna

2 cups Sushi Rice

4 sheets Nori Sheets

3 3/8 tbsp (50 ml) Dashi Soy Sauce

1 medium Avocado

1 medium Cucumber

1 tbs Sesame seeds

1 tsp Real wasabi (it makes a difference)

1 tbs Pickled Ginger

Method

Preparation Steps

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 rice vinegar, sugar, and salt.

Fry the Soft Shell Crab

Heat oil in a deep pan to 350°F (175°C). Lightly coat the soft shell crab in flour and deep fry until golden brown and crispy. Drain on paper towels and set aside.

Prepare the Vegetables

Thinly slice the avocado and cucumber into strips.

Assemble the Roll

Place a nori sheet on a bamboo sushi mat. Wet your hands and spread a layer of sushi rice over the nori, leaving a small edge at the top. Lay down slices of avocado, cucumber, and the fried soft shell crab in the center. Drizzle some truffle oil over the top.

Roll It Up

Using the sushi mat, carefully roll the nori away from you, pressing gently to create a tight roll. Seal the edge with a little water.

Slice and Serve

Using a sharp knife, slice the roll into 6-8 pieces. Arrange on a plate and garnish with sesame seeds, wasabi, and pickled ginger. Serve with dashi soy sauce on the side.