Crab, Smoked Tuna and Smoked Salmon Sushi Rolls
Rob Feenie 2005

One of my first thoughts when we competed in Iron Chef America was that I wanted to give the judges our version of British Columbia/Japanese cuisine. Here, Dungeness crab coupled with tropical mango and our wonderful local smoked salmon represents the fantastic blend of West Coast products and Japanese technique that Vancouver is becoming so well known for. The most important thing to remember when making this dish is to prepare and serve it the same day. Serves 6

Sushi 1 ripe mango 1 cucumber 1 shiso leaf 3⁄4 lb. Dungeness crabmeat 1⁄2 cup Japanese mayonnaise 2 tbsp yuzu juice 1 lb. smoked salmon, sliced 2 sheets nori 1 lb. smoked albacore tuna, sliced Vinaigrette 2 tbsp. grainy mustard 1⁄2 tbsp. soya sauce 2 tbsp. Japanese rice vinegar 6 tbsp. extra virgin olive oil Garnish 4 tbsp. crème fraiche Salmon roe Baby watercress

Sushi Peel and cut mango into batons (sticks) 1⁄4 inch thick and as long as possible. Peel cucumber, cut in half lengthwise and deseed. Cut into batons 1⁄4 inch thick. Thinly slice shiso leaf. Place crab, cucumber and shiso in a bowl and mix together. Add Japanese mayonnaise and yuzu juice a little at a time, until the mixture makes a moist salad. Season with salt and freshly ground pepper. Line a sushi-rolling mat with plastic wrap, with the long edge at the bottom. On it, place smoked salmon slices to cover the plastic, leaving at least 1 inch free along the left and right. Cut a sheet of nori to cover the salmon and place on top. Cover the nori sheet with half the crabmeat. Place a row of mango batons lengthwise along the bottom edge of the nori. From the bottom, carefully roll up into a cylinder, and then tuck in the salmon ends. Tighten the plastic wrap, twist the ends closed and refrigerate. Follow the same procedure using the smoked tuna in place of the salmon.

To Serve: Cut each roll into slices of desired thickness. Place one slice of each roll on six chilled plates. Drizzle mustard vinaigrette around each plate. Garnish with crème fraiche, salmon roe and watercress.

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