2/3 cup Prepared Sushi Rice
1/4 cup cucumber 1/4" (diced)
1/3 cup crab mixture
1 Tablespoon Tobiko
1/8 cup Krzami Knori (seaweed strips)
Avocado Fan (1/4 each)
2 pieces Snowcrab leg meat
10-12 stems Radish sprouts
1/2 Tablespoon Pink Ginger
1 fluid ounce Soy wasabi sauce
2 tsp. Sesame Oil
2 tsp. Sriracha chili sauce
1/2 tsp. Sesame seeds
Spray ring mold with vegalene. Place rice in mold and pack tightly.
Evenly distribute cucumber in mold.
Using a green portion scoop place Crab mixture in mold and spread mixture evenly over cucumber. Spread tobiko over crab evenly.
Remove from mold. Wrap tightly, day dot, and hold for later use.
Place prepped Cali roll in center of large square plate. Gently pack kizami knori around rice.
Place avocado fan on top of California roll with the curved part of avocado facing outwards.
Place Crab leg meat up against Avocado fan slightly crossed and creating as much height as possible.
Top with Radish Sprouts up against leg meat with the green portion facing upwards.
Form the Pink Ginger into a Rose and place against the sprouts.
Drizzle Wasabi-Soy Sauce and Sesame Oil around Cali roll.
Evenly space 5 dots of Chili Sauce around plate. Garnish with Sesame Seeds and serve.