June 8, 2022

Crab Arancini with Tsar Nicoulai Caviar and Roe

INGREDIENTS

½ pound sushi grade ahi tuna

¼ teaspoon kosher salt

2 tablespoons black and white sesame seeds

2 tablespoons extra-virgin olive oil

1 tablespoon soy sauce

Vegetable oil, as needed, for frying

25 wonton wrappers, cut in half diagonally

1 teaspoon furikake flakes, or seaweed/nori flakes

3 tablespoons mayonnaise

1 teaspoon wasabi paste

1/4 maple syrup, or to taste

1 cup finely shredded green cabbage

1 medium haas avocado, peeled, seeded and diced

2 tablespoons chopped cilantro

2 tablespoons thinly sliced green onion

Tsar Nicoulai Gold Pearl Salmon Roe

METHOD

1. Season the tuna with kosher salt and sesame seeds. Heat a large sauté pan or griddle on high heat. Add the olive oil and heat through. Once the olive oil and pan are heated, sear the tuna on each side for about 1 minute. The tuna should be seared in the outside but mostly raw on the inside.

2. Slice tuna into 1” cubes. Add to a bowl and toss with the soy sauce. Refrigerate until ready to serve.

3. In a deep-fryer or large cast-iron skillet over medium heat, add vegetable oil until about 1” deep. Heat oil to 350°F, then working a few wontons at a time, add to the skillet and fry on both sides, about 30 seconds total. Do not add too many at a time or it will crowd the pan.

4. Remove wontons to a paper towel-lined plate to drain. Continue until all the wontons have been fried. Add to a bowl and toss with the furikake or seaweed and set aside.

5. In a small bowl, whisk the mayonnaise, wasabi paste and maple syrup together until combined. Cover and refrigerate until ready to use.

6. Spread the wonton chips out on a large platter. Top with the shredded cabbage, avocado and tuna. Drizzle with the wasabi mayonnaise. Then top with Gold Pearl Salmon Roe, cilantro, and green onion. Serve immediately.