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

Name: Flame Seared Pork Belly Pressed Sushi with Scallion Rice and Pickled Ginger Aioli | Sysco Foodie
Total time: 40 min
Ingredients: 2 pounds Sysco Classic pork belly sous vide fully cooked; 10 fluid ounces soy ginger glaze; 10 1/2 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 1/2 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

foodie.sysco.com

Flame-seared pork belly pressed sushi, scallion rice, and pickled ginger aioli – a unique culinary experience from Sysco Foodie.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodie.sysco.com.

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