Tuesday, Dec 16

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RA Sushi

RA Sushi's Mango Lobster Roll (8 pieces)

Lobster Mix, avocado, & cucumber rolled and topped with thinly sliced mango, served with mango-tobiko and kiwi-wasabi sauce

Ingredients:

3.5 oz sushi rice

1 sheet sushi nori*

2 oz Lobster Mix (see below)

sliced avocado

sliced cucumber (length-wise)

sliced mango (on top of roll)

Kiwi-Wasabi Sauce (see below)

Mango-Tobiko Sauce (see below)

Instructions:

Place nori on makisu (rolling mat). Add sushi rice and spread evenly from edge to edge. Keep hands wet with water when handling the rice. Turn it over so nori is facing up. Place Lobster Mix, avocado, and cucumber on nori and roll tightly with the makisu. Place the thinly sliced mango atop the roll/rice and cover with saran wrap. Tighten and shape the roll by using the makisu once again. Slice the roll in 8 pieces then take off the saran wrap. Serve with mango-tobiko and kiwi-wasabi sauce.

Lobster Mix

1 lb. lobster meat

6.5 oz crab mix

Approx. 1/2 cup mayonnaise

Instructions:

Combine ingredients and mix well.

Kiwi-Wasabi Sauce

2 Tbsp Wasabi

3 Tbsp Wasabi Oil

¼ cup Olive Oil

½ cup shallots

1 mustard leaf

3 tsp rice wine vinegar

¼ cup Kiwi puree

¼ cup kiwi-lime sauce

Instructions:

Mix wasabi, shallots, mustard leaf, and vinegar in food processor for 1minute. Then place mixture in a new bowl and slowly stir in wasabi oil, olive oil, kiwi puree, and kiwi-lime sauce.

Mango-Tobiko Sauce

10 oz mango sauce

2 oz red tobiko

Instructions:

Combine ingredients and mix well.

* Nori and other special ingredients can be found at any local Asian supermarket.

RA Sushi's Chili Ponzu Yellowtail

Thinly sliced yellowtail, jalapeno, cilantro, sauted pine & cashew nuts & Kochjan chili ponzu, served over shredded daikon radish

Ingredients:

3.5 oz. yellowtail

1.5 oz. shredded turnip

.2 oz. kaiware

.2 oz. onion sprouts

3 pc chive

pinch of cilantro

1/4 tsp. chopped jalapenos

1/4 cup crushed cashew nuts

1/4 cup beet tempura bits

1/4 cup chili ponzu

Instructions:

Mix shredded turnip, kaiware, and onion sprouts. Then shape into a large zero "O" (leaving enough room in the middle for a small shot glass of the ponzu sauce) on a large round serving dish. Thinly slice the yellowtail into 10 pieces. Arrange the yellowtail over vegetable mixture. Sprinkle chives, cilantro, and beet tempura bits. Finally, place the chili ponzu in a small shot glass and place in the center of the yellowtail mixture.

Chili Ponzu

Ingredients:

1/8 cup rice vinaigrette

0.5 oz. Kochjan

2 tsp. garlic

1/8 cup ponzu