PORK BELLY SURF N’ TURF SUSHI ROLL

Recipe of the Month - PORK BELLY SURF N’ TURF SUSHI ROLL

Recipe Courtesy of Jonathan Priest with Waypoint

    Ingredients:
  • ½ Sheet Nori
  • 4 (oz.) 0Sushi Rice, prepared
  • 3 pieces (2 oz.) Salmon
  • 1 Spear Asparagus, blanched
  • 1/6 Avocado, sliced into wedges
  • 1 1/2 (oz.) Brookwood Pork Belly (15016), diced and fried till crispy
  • 1 ½ Tbsp. Chimichurri Aioli (¾ Tbsp. Chimichurri Sauce, ¾ Tbsp. Mayonnaise)
  • 1 Tbsp. Sriracha Aioli (1/2 Tbsp. Sriracha, ½ Tbsp. Mayonnaise)
  • Wasabi
  • Ginger, pickled
      Instructions:
    1. Place half sheet Nori shiny side down on cutting board and evenly spread out sushi rice, fully covering seaweed.
    2. Flip riced Nori over and place on a Sushi mat.
    3. On the center of the Nori lengthwise, place salmon, 3 avocado wedges, and asparagus spear.
    4. Roll using the mat to shape and form, cut into 8 pieces.
    5. Plate pieces and top with crispy Pork Belly, drizzle with Sriracha and Chimichurri Aioli
    6. Serve with ginger, Wasabi and a pair of chopsticks.


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