Editor's Note: Cool Plates is a new feature that showcases dishes from across the country to help inspire chefs’ creativity. To prepare this breakfast sushi roll, J.J. Kingery, executive chef of the three-unit Wild Eggs chain, first lays traditionally cooked and seasoned sushi rice on nori. He then sprinkles it with togarashi and tops it with an egg that has been prepared crêpe-style — whipped and poured thinly into a non-stick pan and finished in the oven. The cooked egg ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!