Name: Pork Belly Surf N’ Turf Sushi Roll
Ingredients: ½ sheet Nori; 4 oz Sushi Rice, prepared; 6 oz Salmon, three 2 oz pieces; 1 Asparagus, blanched; ⅙ Avocado, sliced into wedges; 1 ½ 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 (½ Tbsp. Sriracha, ½ Tbsp. Mayonnaise); Wasabi; Ginger, pickled

13 Sep Pork Belly Surf N’ Turf Sushi Roll

Posted at 17:39h in by stellaradmin

Ingredients

½ sheet Nori

4 oz Sushi Rice, prepared

6 oz Salmon, three 2 oz pieces

1 Asparagus, blanched

⅙ Avocado, sliced into wedges

1 ½ 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 (½ 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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