Foodland corporate chef Keoni Chang took Hawaii’s favorite ingredients and flavors to a national contest and came back with top honors earlier this month. Chang’s Deconstructed Ahi California Roll beat out 356 other recipes and earned him the honorary title of Grand Chef at the Food Marketing Institute’s Supermarket Chef Showdown.

It’s no doubt the chef’s experience with poke recipes for Foodland’s seafood department contributed to his success in the competition. The winning dish combines fresh seared ahi cubes with crab, avocado and scallions in a sesame oil/soy base.

Sample the chef’s winning dish and purchase a version of it at two demonstrations by Chang on Saturday: 10 a.m. at Foodland Aina Haina and 1 p.m. at Foodland Kailua.

On June 6, look for a video demonstration by Chang on the supermarket’s website, www.foodland.com.

DECONSTRUCTED AHI CALIFORNIA ROLL
Courtesy Foodland, FMI and 2012 Supermarket Chef Showdown sponsors

» Sushi rice:
1-1/2 cups cooked white rice
1 teaspoon sugar
2 teaspoons rice vinegar

» Ahi Crab Salad:
1/4 pound sashimi-grade ahi steak
1/2 cup lump blue crab meat, Alaska king crab or imitation crab
4 tablespoons finely sliced scallions
1/4 cup diced Japanese cucumber, peeled
1/2 cup diced avocado
Sea salt, to taste
2 teaspoons sesame oil
3 teaspoons soy sauce
2 tablespoons canola oil
1 teaspoon toasted sesame seeds

» Sriracha Mayonnaise:
1/4 cup mayonnaise
4 teaspoons Sriracha sauce
Sea salt, to taste
1 teaspoon rice vinegar

» Garnish:
1/4 cup radish sprouts
5 teaspoons finely sliced scallions
5 teaspoon finely shredded nori

For sushi rice, when rice is still warm, add sugar and vinegar. Mix well and let cool.

To make ahi crab salad, heat nonstick pan on high. When hot, place 1 tablespoon oil in pan and place ahi steaks in pan. Sear 30 to 40 seconds on one side, making sure ahi stays rare. Remove and cool.

In mixing bowl, combine remaining ingredients and lightly mix.

When ahi is cool, dice into 1/2-inch cubes and gently fold into rest of ingredients. Chill.

For Sriracha Mayonnaise, combine ingredients and chill.

To assemble, on appetizer plate, place 1/4 cup of rice in ring mold. Allow to set. Top with 1/2 cup of salad.

Gently remove ring. Drizzle with mayonnaise.

Garnish with radish sprouts, scallions and nori. Serve immediately. Serves 4.

Nutritional information unavailable.