On the Line: Chris Kim of Rolling Sushi Van, Part Three
Photo courtesy of Chris Kim
Our luxe lonchera love for Rolling Sushi Van ends with langostino. Ask Chris Kim for his sushi rice recipe, and you're good to go. If you would like to see a particular chef featured in On the Line, drop us a
line note, and we'll see what we can do. To check out more of our interview, part two can be found here. Or, pick up the dead-tree edition next Thursday to see Rolling Sushi Van in print.
0.5 ounces (15 grams) lobster meat (Langostino tail)
2 corn tortillas
1 tablespoon sushi rice
1 tablespoon smelt fish roe
1 tablespoon sliced green onion
1 tablespoon pickled radish
1 tablespoon spicy mayo sauce
1 tablespoon mozzarella cheese
1 tablespoon eel sauce
Sesame seeds (for garnish)
Lobster taco directions:
With the spicy mayo and mozzarella cheese on top of the lobster, bake it in the oven for about 2 minutes.
Warm up the corn tortillas.
Spread sushi rice on top of the tortillas.
Place baked lobster on top of sushi rice.
Top with eel sauce, pickled radish, smelt fish roe and green onion.
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