Quick Info

⏱️ 70 min • 🍽️ 1 servings • ⭐ 83%

Nutrition

1146 cal • 72g protein • 60g carbs • 71g fat

Tags

[Healthy] • [Appetizers] • [Dinner] • [Lunch] • [Sides] • [Pescatarian] • [Under 1 Hour] • [High-Protein]

Ingredients

• 2½ tablespoons soy sauce
• ¼ cup mirin
• Zest of 1 lemon
• Juice of 1 lemon
• Juice of ½ grapefruit
• Juice of ½ orange
• 1 tablespoon dried bonito flakes
• 2 tablespoons dried kelp, cut into ½ x ¼-inch strips
• 4 tablespoons sour cream
• Zest of ½ lime
• Juice of ½ lime
• ½ teaspoon minced garlic
• ½ teaspoon kosher salt
• 2½ sticks of imitation crab, cut into ¼-inch-wide strips
• 3 tablespoons Japanese mayo
• 1 teaspoon Sriracha sauce
• 1 teaspoon sesame oil
• 1 teaspoon togarashi
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 teaspoon unsalted butter
• 4 asparagus spears, tops removed
• ½ teaspoon minced garlic
• 2 tablespoons red quinoa, cooked for 5–10 minutes and drained
• ½ pound sashimi-grade yellowfin tuna
• 2 tablespoons tobiko (flying fish roe)
• 2 ¼-inch-thick slices of avocado
• Sushi mat

Instructions Preview

1. Make the ponzu sauce: In a small bowl, com…
2. Make the lime crema: In a small bowl, mix …
3. Prep the roll: In a medium bowl, combine t…

…and 6 more steps

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Recipe by: Intuit TurboTax Live • From: Tasty