Bakersfield Magazine Roll

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Featured Recipe

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28-2 Man Issue
Entertaining the Bakersfield Way

The saying goes, “what’s old is new again.” With a few pantry staples, such food can be prepared on a whim. These are fun recipes (with appropriate names!) for you to try at your next game night.

Description

28-6 Winter Issue
Quick Bites

We asked Randy Byon of Izumo Sushi to create a Bakersfield Magazine Roll for this issue’s Quick Bites with Local Flavor and, after putting on his thinking cap, he happily obliged.

Ingredients

1 Asparagus stalk (or two shorter stalks)
1 Avocado
2 Shrimp
Tempura mix
Panko bread crumbs
3 Crab legs (shredded)
2 tbsp. Hot sauce (sriracha or rooster sauce)
1 tsp. Spicy sesame oil
1 tbsp. Masago (capelin eggs)
1 tbsp. Green tobiko (flying fish eggs)
9 oz. Steamed short-grain white rice
1 Seaweed wrap
2 tbsp. Sushi-zu (rice vinegar marinated with sea salt and sugar)

Methods/steps

The rice should be cooked for about 45 minutes (so it’s nice and sticky) in an equal ratio of water to rice (e.g. 2 cups of rice in 2 cups of water).
Afterward, mix rice together with sushi-zu in a wooden mixing bowl (also known as a hangiri).
Next, you’ll want to batter each shrimp with tempura mix and panko bread crumbs before deep frying. Steam your asparagus next and then peel and slice your avocados.
Lay out a sheet of seaweed, cover evenly with a thin layer of rice, and place your asparagus, avocado slices, and tempura shrimp in a row down one side of your rice.
Wrap from one side to the other until you’ve created a roll.
Then comes the topping. Mix shredded crab meat with your hot sauce of choice, spicy sesame oil, and masago.
Cover roll with mixture. Cut into eight pieces and top with tobiko.
Serve with pickled ginger and wasabi.

Additional Tips

And don’t forget the sake!