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 ...
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