Chef Cho Venevongsa,
Wasabi On Broadway
Ingredients
Crêpe
2 eggs
1 tsp sugar
1 tsp soy sauce
1 tsp water
1 tsp sake
Pinch salt
2 tsp vegetable oil, for pan
Filling
1 cup cooked sushi rice
1 asparagus spear
1 Tbsp mayonnaise
1 Tbsp tobiko
3 pieces amaebi (sweet shrimp)
2 strips avocado
2 large scallops
3 surf clams
4 oz crabmeat
Wasabi paste, to garnish
Pickled ginger, to garnish
Method
Crêpe
- In a bowl, mix together all ingredients except oil.
- In a square frying pan, heat oil. Pour in crêpe batter and cook on both sides.
To serve
- Lay crêpe on bamboo sushi mat. Spread rice over half.
- Lay asparagus spear across rice, top with mayonnaise and tobiko, amaebi, avocado, scallops, surf clams and crabmeat.
- Roll crêpe in bamboo mat. Cut into 8 pieces. Garnish with wasabi and pickled ginger.
Yield 8 pieces
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