Surf and Turf Roll

SAVORY

Oct 10

Crab Salad, Asparagus, Filet Mignon, Sushi Rice, Spicy Mayonnaise, Fried Shallots

Chef Isidro Arroyo of Hyatt Regency | Chicago

INGREDIENTS

Sushi Rice Vinegar:
1 cup rice vinegar
2 teaspoons granulated sugar
½ teaspoon kosher salt

Crab Meat Salad:
2½ ounces crab meat
1 teaspoon sriracha
½ teaspoon spicy sesame oil
½ teaspoon Kewpie mayonnaise

Spicy Mayonnaise:
2 ounces Kewpie mayonnaise
⅓ teaspoon ghost pepper powder

Fried Shallots:
Oil for frying
Julienned shallots
Buttermilk
All-purpose flour

Sushi Rice:
2 cups sushi rice

To Assemble and Serve:
Yield: 8 pieces sushi
1 half-sheet nori
1 spear jumbo asparagus, blanched
Cooked filet mignon, thinly sliced

METHOD

For the Sushi Rice Vinegar:
In a mixing bowl, whisk to combine all ingredients. Transfer to an airtight container and reserve.

For the Crab Meat Salad:
In a mixing bowl, combine all ingredients. Transfer to an airtight container and refrigerate.

For the Spicy Mayonnaise:
In a mixing bowl, combine all ingredients. Transfer to an airtight container and refrigerate.

For the Fried Shallots:
In a sauté pan over medium-high flame, heat oil to 350°F. In a mixing bowl, coat shallots in buttermilk. In a separate mixing bowl, add flour. Dredge shallots in flour. Add to hot oil and fry until golden brown. Transfer to a paper towel-lined place and let drain. Transfer to an airtight container and reserve.

For the Sushi Rice:
In a pot over medium-high heat, add rice and 2 cups water. Cook 45 minutes, or until rice is tender. Remove from heat and stir in ⅓ cup Sushi Rice Vinegar. Mix until incorporated and slightly cooled. Set aside.

To Assemble and Serve:
Place nori on a sushi mat. Top with even layer Sushi Rice. Top with asparagus and 2½ ounces Crab Meat Salad. Using the sushi mat, tightly roll into a log. Transfer to a serving platter. Top with filet mignon. Using a blow torch, char meat. Cut into 8 slices. Top each piece with 1 dollop Spicy Mayonnaise. Finish with Fried Shallots.

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