The Huli Huli Sashimi Fattie Crab Roll was born in my head the day before I built it. I had been cutting and forming sushi practicing for the wedding show. I was a tuna handroll for someone when I realized that I could combine the testing plate I was doing with the Huli Huli sauce for the Hawaiian wedding set up with the hand rolls by adding the sashimi to the top of a huli huli sauced fattie with a crab filling.
So here is the step by step and the ingredients I used so you can make it too.
Needed:
two one pound portions of ground pork. Salt, pepper and 1/3 cup of Huli Huli sauce (Asian market) mixed and ready to flatten.
one cucumber, crab meat diced, kewpie mayo (Asian market), Sriracha sauce and some Old Bay seafood seasoning.
You need a number one or number two grade tuna loin, an avacado, and a sashimi grade salmon side.
The tools to put this together are a petty knife and my Kasumi Damascus sashimi knife. These knives only see a clay block for sharpening and are now 15 years old. I love to cut sushi and sashimi and really respect the methods I was taught, including care of the tools.
Now there is nothing really that does not work well with any venue of food. So I decided to use my roll matt to put the Fattie together since I had never made one yet.
This pork has been infused with Huli Huli sauce of Hawaii fame, salt and pepper, nothing else. If you cannot find Huli Huli locally you can use a teriyaki sauce in a pinch. We are going to California Roll filling. Crab, cucumber, Kewpie Mayo, and the sriracha sauce.
Then I rolled it up like a California Roll.
Then into the smoker for a couple hours with the hickory and oak and when they are pulled they look like this.
After cooling them out I finished them with a coating of Unagi sauce then sliced tuna, salmon, and avocado cut sashimi style and pressed with the mat into place. This was served on the presentation board with two sauces and an Asian slaw.
Just so you know I cut and form my tuna loin and then use my foodsaver to prepare it for quick service. That is what makes them so square. And it means when I am flying and in the weeds five people deep with tuna cutting I can feel which way the grain is without really thinking or looking at it. I hold the fish at 30 F to make it cut perfect.
The sauce is Huli Huli sauce and the red sauce is a Thai Sweet Red Chili sauce. The center is the Asian slaw. The chops sticks are stainless steel from Korea. I hope you enjoyed reading about the creation. It was wonderful, only thing I would change it to add some crunchy bacon to the Kewpie mayo and crab in the center.
So here is the step by step and the ingredients I used so you can make it too.
Needed:
two one pound portions of ground pork. Salt, pepper and 1/3 cup of Huli Huli sauce (Asian market) mixed and ready to flatten.
one cucumber, crab meat diced, kewpie mayo (Asian market), Sriracha sauce and some Old Bay seafood seasoning.
You need a number one or number two grade tuna loin, an avacado, and a sashimi grade salmon side.
The tools to put this together are a petty knife and my Kasumi Damascus sashimi knife. These knives only see a clay block for sharpening and are now 15 years old. I love to cut sushi and sashimi and really respect the methods I was taught, including care of the tools.
Now there is nothing really that does not work well with any venue of food. So I decided to use my roll matt to put the Fattie together since I had never made one yet.
This pork has been infused with Huli Huli sauce of Hawaii fame, salt and pepper, nothing else. If you cannot find Huli Huli locally you can use a teriyaki sauce in a pinch. We are going to California Roll filling. Crab, cucumber, Kewpie Mayo, and the sriracha sauce.
Then I rolled it up like a California Roll.
Then into the smoker for a couple hours with the hickory and oak and when they are pulled they look like this.
After cooling them out I finished them with a coating of Unagi sauce then sliced tuna, salmon, and avocado cut sashimi style and pressed with the mat into place. This was served on the presentation board with two sauces and an Asian slaw.
Just so you know I cut and form my tuna loin and then use my foodsaver to prepare it for quick service. That is what makes them so square. And it means when I am flying and in the weeds five people deep with tuna cutting I can feel which way the grain is without really thinking or looking at it. I hold the fish at 30 F to make it cut perfect.
The sauce is Huli Huli sauce and the red sauce is a Thai Sweet Red Chili sauce. The center is the Asian slaw. The chops sticks are stainless steel from Korea. I hope you enjoyed reading about the creation. It was wonderful, only thing I would change it to add some crunchy bacon to the Kewpie mayo and crab in the center.
