Never Done Before - Delicately Prepared Stone Crab Narutomaki

Master Sushi Chef Hiroyuki Terada continues to push the difficulty level of common sushi rolls. Not only is this roll a bit more difficult, to get to the meat from stone crab claws is a task in itself. Once you get through that part, you must peel a cucumber carefully and use the sheet to roll up the meat, asparagus and kaiware. The next step is to boil some scallions and use an ice bath to stop the cooking process to only use the scallions to tie up the cucumber wrap. After this is done, then you can plate