Deconstructed Ahi Roll Recipe

Daniel Waked & Jean Marie Josselin
About: Chef Jean Marie Josselin takes a common sushi roll and serves it with a twist. 808 Sushi restarurant is all-you-can-eat and offers diners just about anything they want on a roll from the sea and land during lunch and dinner. This is a unique take on the roll with all the ingredients layered on top of one another for an elegant look instead of the traditional take.

Recipe Info

Restaurant: 808 | Las Vegas

Servings: 8
Prep Time: 1 hour(s)
Cuisine: Sushi
Meal Type: Dinner
Main Ingredient: tuna
Dish Type: Appetizer
Cooking Method: Other
Season/Occasion: Any Occasion
Dificulty: Difficult
Vegetarian: No


Sushi Su

Combine all ingredients, bring to a boil. Remove from heat. Cool.

Sushi Rice

Add half of cooled sushi su, a little at a time, to rice. Stir to integrate. Add more su as needed. Cover and set aside.

Crab Ceviche

Combine all ingredients and set aside.

Ahi Tartar

Combine all ingredients and set aside.

Ahi Roll

Place a 2 3/4  inch (diameter) by 1 3/4 inch (high) stainless steel ring in the center of a plate. Put the sushi rice in the mold and pack gently. Place the cucumber on top of the rice. Put avocado on the cucumber. Layer the crab ceviche on the cucumber. This should give you three equal layers coming to  the top of the ring mold. Put a mound of the ahi tartar on the crab. Garnish the top with julienned nori and tobiko. Garnish the plate with sevruga caviar. Drizzle white truffle vinaigrette around the plate.

Ahi Roll Note:

Tobkio, or flying fish roe, are small, red-orange eggs. They are available in packaged tins in Japanese markets and specialty stores. Nori is an edible paper made from seaweed, often used in sushi. Dried sheets are widely available in Japanese markets and specialty stores.

White Truffle Vinaigrette

Combine shallot and lemon juice. While whisking, slowly add the oils. Season with salt and pepper and set aside.


2 C. cooked Calrose rice 2 1/2 C. sushi rice (see recipe) 1 shallot, minced 2 C. fresh crab meat 1/2 C. rice wine vinegar 2 C. sashimi-grade ahi tuna, diced 1/3 C. sugar 1 C. sushi su (see recipe) 2 C. cucumber, peeled, seeded, diced 2 each lemon, juice of 1/4 C. coconut milk 2 Tbsp. white truffle oil 1 each lime, juice of 3 Tbsp. white truffle oil 2 Tbsp. chives, chopped 2 C. avocado, peeled, seeded, diced 1 tsp. salt 2 Tbsp. cilantro, chopped 2 1/2 C. Crab Ceviche (see recipe) (to taste) salt & pepper 1/2 C. extra virgin olive oil (to taste) salt & pepper 2 1/2 C. Ahi Tartar (see recipe) (to taste) salt & pepper 2 tsp. tobiko 8 tsp. Sevruga caviar 2 tsp. nori, julienned


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