2 ½ sticks imitation crab, cut into ¼-inch-wide strips
3 tablespoons japanese mayonnaise
1 teaspoon sriracha sauce
1 teaspoon sesame oil
1 teaspoon togarashi
kosher salt, to taste
freshly ground black pepper, to taste
1 teaspoon unsalted butter
4 spears asparagus, tops removed
½ teaspoon garlic, minced
2 tablespoons red quinoa, cooked for 5–10 minutes and drained
½ lb sashimi grade yellowfin tuna (225 g)
2 tablespoons tobiko
2 slices avocado
Special Equipment
sushi mat
Nutrition Info
Calories 1236
Fat 72g
Carbs 88g
Fiber 20g
Sugar 27g
Protein 76g
How to Make It
1. Step
Make the ponzu sauce: In a small bowl, combine the soy sauce, mirin, lemon zest and juice, grapefruit juice, orange juice, bonito flakes, and kelp. Mix until well combined, then cover and let steep in the refrigerator overnight.
2. Step
Make the lime crema: In a small bowl, mix together the sour cream, lime zest and juice, garlic, and salt until smooth. Refrigerate until ready to use.
3. Step
Prep the roll: In a medium bowl, combine the imitation crab, mayo, Sriracha, sesame oil, and togarashi. Mix until well combined, then season with salt and pepper to taste. Refrigerate until ready to use.
4. Step
Melt the butter in a small pan over medium-low heat. Add the asparagus and garlic and sauté until the asparagus is tender, 2–3 minutes.
5. Step
In a separate small pan over medium heat, toast the cooked quinoa until darkened in color and crispy, 4–5 minutes.
6. Step
Assemble the roll: Slice the tuna about ⅛ inch thick.
7. Step
Lay a sheet of plastic wrap on top of the sushi mat. Carefully arrange the tuna slices, starting at the bottom of the mat, into a 9½ x 3½-inch rectangle. Spoon the crab mixture on top of the tuna toward the bottom of the mat in a thin line. Place the asparagus and avocado on top of the crab mixture, then spoon the tobiko next to the crab. Roll the sushi tightly away from you, leaving about ½ inch of tuna exposed, then roll again until closed tightly. Refrigerate the roll for 30 minutes.
8. Step
Trim the ends, then slice the roll crosswise into 8–10 ½-inch-thick pieces. Transfer the sushi to a plate. Spoon a small dollop of lime crema on top of each piece and sprinkle the toasted quinoa over the top and sides. Serve with the ponzu sauce alongside for dipping.
