24 Ounces Sea Shells® Salad Style Chunk & Flake Surimi Seafood
1/3 Cup Yuzu Juice
2 Tablespoon Soy Sauce
2 Tablespoons green Yuzu Kosho (Ao Kosho) Condiment
1/2 Cup Extra Virgin Olive Oil
2 Each Scallion (minced)
12 Ounces Quinoa (Multi-Colored)
40 Ounces Baby Spinach, blanched, squeezed, and roughly chopped
Salt & Pepper
8 Each Scallion (green part only, shredded and iced)
3 Each Avocado, peeled, pitted and sliced
Yuzu Kosho Vinaigrette: Puree yuzu juice, soy sauce, green yuzu kosho, extra-virgin olive oil ingredients. Add minced scallions and puree again.
Season spinach with 1/4 cup of the Yuzu Kosho vinaigrette and season with salt and pepper.
Using a 3-inch metal mold layer, press in 1/2 oz spinach mixture and 1 oz quinoa. Top with 1 oz avocado and 2 oz chunk& flake-style surimi seafood. Chill.
When ready to serve: unmold onto a plate, top with shredded green scallion and furikake, and Drizzle additional Yuzu Kosho Vinaigrette on a plate.
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