Flame Seared Pork Belly Pressed Sushi with Scallion Rice and Pickled Ginger Aioli | Sysco Foodie

Ingredients

• 2 pounds Sysco Classic pork belly sous vide fully cooked
• 10 fluid ounces soy ginger glaze
• 10.5 ounces rice oriental sushi medium grain
• 2 ounces vinegar rice
• .50 ounce Sysco Classic extra fine cane granulated sugar
• .33 ounce Sysco Classic salt kosher flake coarse
• 2 ounces Imperial Fresh onions greens iceless fresh
• .50 cup pickled ginger aioli
• 1 ounce seed sesame tuxedo white & black
• .10 ounce green micro wasabi
• green micro cornabria blossom for garnish
• Soy Ginger Glaze
• 8 fluid ounces Jade Mountain sauce soy
• 7.5 ounces Sysco Classic sugar brown light cane
• .50 ounce ginger pickled bulk
• .50 ounce vinegar rice
• 1 ounce Sysco Classic corn starch
• 12 fluid ounces of water
• Pickled Ginger Aioli
• 1 cup Sysco Imperial premium culinary mayonnaise
• 4 ounces pickled ginger bulk
• .13 ounce Imperial Fresh peeled garlic fresh jar
• 2 grams Sysco Classic salt kosher flake course
• 1 gram Sysco Imperial/McCormick spice pepper ground black