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.
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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.