Sushi Tower

Chef Eric Nguyen

Damecca Lounge

This artistic and attention getting appetizer smartly combines everyone’s favourite sushi ingredients into a fun and diverse tasting triumph. Chef Eric had a custom made metal mold created for this dish, but smaller ones can be found at kitchen supply stores. 

Ingredients

2 cups sushi rice (short grain, white)

1/2 avocado, diced

1/2 cup tuna, seared and diced

1/2 cup imitation crab mix

1/4 cup tempura crumbs

Sushi Rice

2 cups uncooked sushi rice

2 cups water

1/4 cup rice vinegar

1 tsp salt

1 tsp sugar

Imitation Crab Mixture

4 crab sticks

1 Tbsp Kewpie mayo

salt and pepper to taste

Garnish 

1/4 cup red tobiko 

4 thin slices of salmon

unagi sauce to taste

micro greens

1 nori sheet 

Method

Sushi Rice

1. Rinse rice thoroughly until water is clear (about 3 times).
2. Cook rice according to package directions.
3. Remove from heat, and add vinegar, salt and sugar.
4. Let sit to cool to warm.

Tuna

1. Season tuna loin with sesame oil, salt and pepper.
2. Sear all sides in a sauté pan or with a torch.
3. Dice into 1/2 “pieces.

Imitation Crab Mix

1. Shred crab sticks, using a fork to pull away layers.
2. Mix with mayo, salt and pepper.

Salmon Rose

1. Lay out salmon in straight rows overlapping each other.
2. Torch salmon and roll to make a rose.

Assembly

1. Grease the inside of a 4” metal mold with mayo. 
2. Spoon rice into it to form the bottom layer about 1” high, packing it in tight, for a smooth surface.
3. Layer each ingredient on top, gently pressing each layer down to stay intact. 
4. Start with avocado, then layer diced tuna, the crab mixture, topped with tempura crumbs.
5. Transfer the filled mold onto a plate then carefully lift the mold to remove it.
6. Using a kitchen torch, toast the tempura crumb topping.
7. Drizzle a ring of unagi sauce on top of the tower and place the salmon rose in the center. 
8. Add the red tobiko and micro greens beside the rose.
9. Slice the nori sheet into smaller pieces and serve beside.

Yield 1 serving