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Roy Yamaguchi’s LMU Lion Roll

Photos by Jon Rou

Roy Yamaguchi is the parent of an LMU senior, Roy, and the founding chef and owner of Roy’s Hawaiian Fusion Cuisine, which blends European cooking techniques and Asian cuisine.

 

Yamaguchi’s restaurant has 31 locations, including downtown L.A., Pasadena and Anaheim, as well as Hawaii, Japan and Guam. His restaurants are committed to sustainable seafood practices. Roy has published three cookbooks: “Roy’s Fish and Seafood,” “Roy’s Feasts from Hawaii” and “Hawaii Cooks: Flavors from Roy’s Pacific Rim Kitchen.” He also has hosted PBS-TV’s “Hawaii Cooks with Roy Yamaguchi” and the TV Food Network program “My Country, My Kitchen.” Roy’s LMU Lion Roll is on the menu at his downtown L.A. restaurant.

Tools

  • knife
  • sushi rolling mat
  • plastic wrap
  • cutting board

Ingredients

  • Japanese short grain rice
  • sushi nori (dried seaweed)
  • sushi su (vinegared solution to moisten and flavor the rice)
  • shrimp
  • tempura batter mix
  • asparagus
  • Japanese yamagobo (Japanese pickled burdock root)
  • kampachi (fish, yellowtail family)
  • avocado
  • tuna (sriracha or other chili paste)
  • micro greens
  • kabayaki (sweet soy-flavored sauce) sauce
  • tobiko caviar

 

lionroll

Directions

  1. Place the seaweed toward the end of the rolling mat closest to you.
  2. Moisten your hands, spread the rice evenly on the seaweed and turn over.
  3. Place tempura shrimp, asparagus and yamagobo on seaweed.
  4. Holding seaweed and mat with both hands, carefully roll the bottom over the filling and continue.
  5. Spread the spicy tuna across the top of the rice. Starting at one end, alternate kampachi and avocado.
  6. Place plastic wrap and mat over the roll and press to mold.
  7. Remove mat, slice the roll into five pieces.
  8. Remove the plastic and plate. Garnish with micro greens, tobiko, sauce.
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