Mix mayonnaise and wasabi to taste
Mix cornstarch and water together. Boil soy sauce and add cornstarch mixture until syrupy
Pound the ahi with mallet until thin like carpaccio. Combine crabmeat, mayonnaise, chives, onion, and tobiko. Place in center of carpaccio and wrap into a purse.
Place aioli and sauce on plate in decorative manner. Fan the sliced avocado in the middle of the plate. Place poi pounder on top of avocado. Garnish with cucumber and nori.
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|Serving Size: 1 Serving (567g)|
|Recipe Makes: 1|
|Calories from Fat: 531 (67%)|
|Amt Per Serving||% DV|
|Total Fat 59g||79 %|
|Saturated Fat 8.6g||43 %|
|Monounsaturated Fat 21.7g|
|Polyunsanturated Fat 25.6g|
|Cholesterol 34.3mg||11 %|
|Sodium 7281.4mg||251 %|
|Potassium 831.3mg||22 %|
|Total Carbohydrate 59.1g||17 %|
|Dietary Fiber 8.5g||34 %|
|Sugars, other 50.6g|
|Protein 15.8g||23 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 797
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