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
1. In a bowl, mix together all ingredients except oil.
2. In a square frying pan, heat oil. Pour in crêpe batter and cook on both sides.
To serve
1. Lay crêpe on bamboo sushi mat. Spread rice over half.
2. Lay asparagus spear across rice, top with mayonnaise and tobiko, amaebi, avocado, scallops, surf clams and crabmeat.
3. Roll crêpe in bamboo mat. Cut into 8 pieces. Garnish with wasabi and pickled ginger.
Yield 8 pieces