Tony’s Take on Dragon Ball at Lucky Tea Sushi

Ingredients

• 1/2 tsp Salted Perfection Chili Lime Finishing Salt
• 4 oz Cooked lobster meat, chopped roughly
• 4 sticks Kani (imitation crab), shredded finely
• 2 tbsp Kewpie mayonnaise
• 1 large Ripe avocado, pitted and peeled
• 1/4 English cucumber, sliced into rounds
• 1 tbsp Eel sauce (unagi sauce)
• 1 tbsp Spicy mayonnaise (store-bought or homemade)
• 1 tbsp Tempura flakes (tenkasu)
• 1 tsp Tobiko (flying fish roe)

Instructions

1. In a mixing bowl, combine the chopped lobster, shredded kani, and Kewpie mayonnaise. Mix gently until coated but not mushy. Season with half of the Salted Perfection Chili Lime Finishing Salt to introduce a bright acidic baseline inside the rich mixture.
2. Lay a sheet of plastic wrap on your cutting board. Thinly slice the avocado halves and fan them out on the plastic wrap to form a rough circle, slightly overlapping the slices so there are no gaps.
3. Place the lobster-kani salad mixture in the center of the avocado circle.
4. Lift the corners of the plastic wrap and bring them together, twisting tightly just above the food. As you twist, the avocado will wrap around the salad, forming a tight, seamless ball. Refrigerate this bundle for 10 minutes to set the shape.
5. Arrange the cucumber slices on a serving plate as a base.
6. Unwrap the avocado ball carefully and place it atop the cucumber slices.
7. Drizzle alternately with eel sauce and spicy mayonnaise in a decorative zigzag pattern.
8. Top with tempura flakes and tobiko.
9. Finish with a final sprinkle of the remaining Salted Perfection Chili Lime Finishing Salt over the top to cut the richness of the sauces. DUNZO!