Pork Belly Surf N’ Turf Sushi Roll

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Ingredients

 ½ sheet Nori
 4 oz Sushi Rice, prepared
 6 oz Salmon, three 2 oz pieces
 1 Asparagus, blanched
 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

1. Place half sheet Nori shiny side down on cutting board and evenly spread out sushi rice, fully covering seaweed.

2

2. Flip riced Nori over and place on a Sushi mat.

3

3. On the center of the Nori lengthwise, place salmon, 3 avocado wedges, and asparagus spear.

4

4. Roll using the mat to shape and form, cut into 8 pieces.

5

5. Plate pieces and top with crispy Pork Belly, drizzle with Sriracha and Chimichurri Aioli

6

6. Serve with ginger, Wasabi and a pair of chopsticks.

 

Previous Recipes of the Month

Down Arrow

Ingredients

 ½ sheet Nori
 4 oz Sushi Rice, prepared
 6 oz Salmon, three 2 oz pieces
 1 Asparagus, blanched
 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

Directions

1

1. Place half sheet Nori shiny side down on cutting board and evenly spread out sushi rice, fully covering seaweed.

2

2. Flip riced Nori over and place on a Sushi mat.

3

3. On the center of the Nori lengthwise, place salmon, 3 avocado wedges, and asparagus spear.

4

4. Roll using the mat to shape and form, cut into 8 pieces.

5

5. Plate pieces and top with crispy Pork Belly, drizzle with Sriracha and Chimichurri Aioli

6

6. Serve with ginger, Wasabi and a pair of chopsticks.

Pork Belly Surf N’ Turf Sushi Roll

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