Fusion ebi unagi roll

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Sushi Rolls

Fusion ebi unagi roll

Fusion is about expanding the boundaries of the gastronomic world and the urge to try new things. We take care of the latter as follows: First, we fry 2 tiger prawns in tempura in preheated oil at 180° for 3 minutes. Then we finely dice another 30g of boiled shrimp, adding cilantro, mint, basil, caramelized eggplant, and sweet and sour orange truffle sauce with sriracha. After that, we mix everything and get ready for the next step. We spread rice smeared with green masago on a nori sheet and flip it. Then we form a roll with tempura-fried prawns in the center, cream cheese, sliced eel, and sun-dried tomato. Next, we divide the finished roll into 8 equal pieces and top them with seasoned shrimp and eggplant tartare, unagi sauce, and jalapeno pepper slices. Finally, we decorate the rolls with chili threads and garnish them with pickled ginger and wasabi.

320/40 g

585 UAH

Rolls (巻き寿司 makizushi, also known as maki) are a type of sushi in Japanese cuisine, distinguished by its preparation technique that involves rolling with a bamboo mat (巻簾 - makisu) into a cylindrical shape and then cutting it into slices. Rolls are typically eaten with wasabi and ginger and dipped in soy sauce. Before serving, the rolls are usually cut into 6, 8, 10, or sometimes 12 pieces. The filling is wrapped in a sheet of nori (previously dried and finely shredded pressed seaweed), sometimes in a thin omelet, soy "paper," or a perilla plant leaf. Less common are rolls where the nori or other outer layer is inside, with rice or filling on the outside. There are also "colored" and "mosaic" rolls, "inside-out" rolls, and other variations.

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