SOUTHERN SUSHI WITH BLUE CRAB
2-3 slices country ham, paper-thin slices
Sushi Vinegar
5 oz. rice wine vinegar
2 oz. brown sugar
Pinch of salt
Sushi Rice
13 oz. rice
15.6 oz. water
Crab
8 oz. backfin crab, picked through
½ Tbs. K-Paul’s Red Fish seasoning
½ Tbs. whole grain mustard
2 Tbs. mayonnaise
Vegetables
2 avocados, peeled, seeded and sliced then coat with pan spray
½ sweet potato, peeled and fine julienne on mandoline
Southern Furikale
1 Tbs. ground pecans
2 Tbs. ground dry kale
1 Tbs. benne seeds (toasted sesame seeds)
½ Tbs. sea salt and brown sugar
Condiments
Pickled watermelon rind
Spicy mustard sauce
Brown sugar soy sauce
For Sushi Rice
Wash rice until water is clear. Measure the water and add to the rice in a heavy pot. Set aside for 30 minutes. Bring to a boil. When cooked, turn off heat and allow to continue to steam for 20 minutes. Combine vinegar, sugar and salt in a pan over heat. Stop the heat just before it comes to a boil. Empt...