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 is trimmed into a rectangle to fit the sheet of nori.
Next, Kingery adds smoked salmon, cream cheese, roasted red pepper, scallion and thin cucumber sticks. He rolls that like traditional maki and slices it into five pieces.
Kingery prepares his version of kimchi as an accompaniment — a salad of cucumber, napa cabbage, red pepper and red onion dressed in sesame, garlic, ginger, soy sauce, sambal olek and fish sauce.
He drizzles the dish with two sauces. The first is mayonnaise mixed with wasabi, salt and sesame oil. The second is soy sauce, water, ginger, garlic, scallions, honey and sesame oil thickened with a little cornstarch.
The plate is garnished with Japanese pickled ginger.
Contact Bret Thorn at [email protected].
