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Haleakala Crater SushiSource: Chef Ben Marquez, Maui Community College
5 oz fresh crab meat
5 oz prepared guacamole
3 c rice, cooked
¼ c mayonnaise
1 T scallions, minced
1 T wasabi powder
3 T mayonnaise
1 tsp Ko Chu jung
3 tsp mayonniase
1 T Tobiko caviar
Squeeze crabmeat of all excess water.
Combine with 1/4 cup mayonnaise and scallions.
Combine wasabi powder with 3 tablespoons mayonnaise, mix until smooth and place in squeeze bottle.
Combine Ko Chu jung with 3 tablespoons mayonnaise, mix until smooth and place in squeeze bottle.
Place rice in the bottom of a 3-inch ring mold. Top rice with guacamole.
Top guacamole with crabmeat mixture. Squeeze sauces over to garnish as desired. Garnish the top with caviar.
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