King Crab Roll

Serves 4

3 oz. Alaskan king crab, cleaned
3 oz. daikon sprouts, cleaned
3 oz. scallions, thinly sliced
2 Tbsp. masago
2 Tbsp. spicy mayo (recipe follows)
1 piece rice paper, reconstituted
(round paper)
1 oz. ponzu (recipe follows)

SPICY MAYO

3 egg yolks
4­–6 oz. grapeseed oil
1–2 oz. Sriracha chili sauce

In a food processor, blend yolks and add oil until thick. Add Sriracha; blend until smooth and thick.

PONZU

1 c. soy sauce
1 c. bonito flakes
1 c. lemon juice
1 c. rice wine vinegar

Boil soy sauce in pan. Add bonito flakes and cool. Strain out bonito flakes and discard. Add vinegar and lemon juice; stir until blended. Place the king crab, daikon sprouts, scallions, masago and spicy mayo on top of rice paper. Carefully roll the rice paper tightly around fillings and cut roll into six pieces. Arrange on a plate and top with spicy mayo, masago, and scallions. Serve with side of ponzu for dipping.

recipes provided by Andre Christopher, executive chef of pops for champagne
www.midwesthomemag.com