Cabo blanco roll

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Ingredients:

1 ea. seaweed (half sheet)
4 oz. sushi rice
2 slices of salmon
2 oz. spicy crabmix
cucumber
avocado
4 slices of halibut
1.5 oz. creamy ponzu sauce
pico de gallo (see recipe below)
 
Directions:
Place rice over entire sheet of seaweed (make sure that the seaweed is in the horizontal position) and then sprinkle some sesame seeds on top.  Flip seaweed over and then place the 2 slices of salmon horizontally in the middle of seaweed from one side to the other.  Then place equal amounts of cucumber on top of the salmon and then a slice each of avocado in front of the cucumbers.  Then add in the spicy crab mix along the entire length of the ingredients, going from one side to the other.  Then take the bottom edge of the seaweed and pull forward over the ingredients and then tuck in and cover all the ingredients.  Then push forward until the entire roll is covered with the opening edge underneath the roll.  Place bamboo matting (be sure to wrap the bamboo mat in plastic wrap before putting on top of the roll) on top and gently press to tighten the roll up to stay closed well.  Place the slices of halibut on top to cover entire length of the roll and then place a piece of plastic wrap over the top of the roll and again place the bamboo matting on top and gently press to adhere the halibut slices to the roll. Keep plastic wrap on top so when cutting the pieces that the slices don't come undone from the roll.  Remove plastic wrap and then pour the creamy ponzu on top and then add the pico de gallo on top.
 
Pico De Gallo:
onions, diced
tomatoes, diced
cilantro, minced
lemon juice
jalapeno, minced
salt
 
Directions:
Use whatever amounts of each that works best for you.  Combine all ingredients and mix well.
 
Creamy ponzu sauce:
3 Tbsp. Mayonnaise
1 Tbsp. Ponzu
3/4 Tbsp.Cilantro,chopped
3/4 Tbsp. Ginger, grated
3/4 tsp. Lime juice
2 pinches of cayenne pepper