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Cleveland Rice Recipe List

Arashi Japan

30006 Detroit Road, Westlake, OH 44145
440-892-8888

Manhattan Roll

Serves 8 pieces per roll

Ingredients for Seasoned Sushi Rice (makes 15-20 rolls)

3 cups Japanese Premium Sushi Rice
3½ cups Water
1/3 cup Rice Vinegar
Lemon Juice
1½ tbsp Salt
1 tbsp Sugar

Ingredients for Baked Lobster (1 roll)

1 Freshwater Lobster Tail
2 oz Japanese Mayonnaise
1 tbsp Flying Fish Roe

Ingredients for Roll

½ cup Seasoned Sushi Rice
1 Roasted Seaweed Nori Wrap
3 Jumbo Shrimps, halved
1 oz Japanese Spicy Mayonnaise
3 tbsp Tempura Crunch
1 Avocado
2 tsp Roasted Sesame Seeds

Method for Seasoned Sushi Rice

• Let Japanese rice soak water for 1 hour.
• Thoroughly rinse rice a few times until water becomes translucent.
• Steam rice in rice cooker with designated cup measurements for water ratio.
• Transfer rice to hangiri wooden sushi rice bowl.
• Turn over rice with wooden spatula while adding vinegar solution and evenly coat the rice.
• Simultaneously have an extra hand help fan the sushi rice to cool and expel excess moisture.

Method for Baked Lobster

• Steam lobster tail for 5 minutes.
• Dice and mix ingredients.
• Bake in conventional toaster oven at 375 degrees until golden brown.

Method for Roll

• Dampen cutting board.
• Apply handful of Seasoned Sushi Rice evenly over nori wrap.
• Turn over with rice on board.
• Add and roll ingredients of jumbo shrimp, spicy mayonnaise, and 2 oz of tempura crunch.
• Cover roll with a layer of sliced avocado.
• Cover with cellophane and shape roll with sushi mat cut into 8 pieces and remove cellophane.

Method for Plating

• Place roll in the center of a rectangular plate.
• Insert cucumber carvings onto both sides.
• Distribute Baked Lobster over each roll and garnish with unagi (eel) sauce.
• Sprinkle sesame seeds and tempura crunch on top.

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