Australian Avocado Queensland Roll
Chase Kojima –
Video & Photography by Jason Loucas
Chef Notes
- The Queensland roll celebrates Australian produce with avocado as the hero.
- The avocado mousse can be piped generously without overpowering the roll. It’s creaminess balances the sweet crab and tangy yuzu dressing.
Ingredients
- 1 sheet of soy paper (any colour but green or pink is preferred)
- 200g sushi rice
- 100g California roll sushi crab mix
- Kewpie mayo
- Australian Avocado mousse
- 15ml yuzu garlic dressing
- Rice cracker balls
Yuzu garlic dressing
- 20ml yuzu juice
- 15g garlic minced
- 10ml soy sauce
- 30ml grapeseed oil
- Black pepper
Preparation
Yuzu garlic dressing:
- Blend yuzu juice, minced garlic, soy sauce, grapeseed oil and black pepper and let it rest.
Avocado mousse:
- Mash half an avocado till smooth. Add about 15-20ml yuzu garlic dressing, mix together and put into a pastry piping bag.
California roll sushi crab mix:
- Shred the 50g crab sticks and gently rough chop. Mix in 50g kewpie mayo, mix, leave aside.
Plate up:
- Place a sheet of cling wrap over a chopping board, place soy paper on top and add about 175-200g of sushi rice. Dip your finger tips in cold water and work the sushi rice evenly on the soy paper.
- Add the California sushi crab mix evenly in the middle edge to edge, sprinkle rice cracker balls then roll the soy paper into a sushi maki roll. (pro-tip: use the assist of the cling wrap to help you control). After, cut the roll into 4 pieces.
- Remove any cling wrap and plate the 4 piece roll on a plate. Get your avocado mousse and pipe over the top of each roll. Garnish with more rice cracker balls on the avocado mousse. Serve with optional soy sauce, wasabi and ginger.
