This sushi recipe combines the freshness of Grade A Ahi tuna and wild salmon with the richness of caviar, creaminess of avocado, and peppery arugula, all topped with flavorful pesto sauce.
Ingredients: 200g Grade A Ahi tuna, thinly sliced. 200g wild salmon fillet, thinly sliced. 100g caviar. 1 ripe avocado, thinly sliced. Handful of arugula leaves. 2 tablespoons pesto sauce. 4 sheets of nori seaweed. 2 cups sushi rice, cooked and seasoned with rice vinegar, sugar, and salt.
Instructions: Lay a bamboo sushi mat on a clean surface and place a sheet of nori on top. Spread a thin layer of sushi rice evenly over the nori, leaving about 1 inch of space at the top. Arrange slices of ahi tuna, wild salmon, avocado, and arugula in a line across the center of the rice. Add a spoonful of caviar evenly over the fish and avocado. Drizzle pesto sauce over the fillings. Carefully roll the sushi, using the bamboo mat to shape it into a tight cylinder. Slice the roll into individual pieces using a sharp knife. Repeat the process with the remaining ingredients. Serve the Ahi and Salmon Crudo Sushi with soy sauce, pickled ginger, and wasabi.
Prep Time: 30 minutes
Cook Time: 0 minutes
Texas State Shuffleboard Association