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.
- sushi rolling mat
- plastic wrap
- cutting board
- Japanese short grain rice
- sushi nori (dried seaweed)
- sushi su (vinegared solution to moisten and flavor the rice)
- tempura batter mix
- Japanese yamagobo (Japanese pickled burdock root)
- kampachi (fish, yellowtail family)
- tuna (sriracha or other chili paste)
- micro greens
- kabayaki (sweet soy-flavored sauce) sauce
- tobiko caviar
- Place the seaweed toward the end of the rolling mat closest to you.
- Moisten your hands, spread the rice evenly on the seaweed and turn over.
- Place tempura shrimp, asparagus and yamagobo on seaweed.
- Holding seaweed and mat with both hands, carefully roll the bottom over the filling and continue.
- Spread the spicy tuna across the top of the rice. Starting at one end, alternate kampachi and avocado.
- Place plastic wrap and mat over the roll and press to mold.
- Remove mat, slice the roll into five pieces.
- Remove the plastic and plate. Garnish with micro greens, tobiko, sauce.