Cool Plates features dishes from across the country to help inspire chefs' creativity.
Japanese cuisine often expresses seasonality not merely by using seasonal ingredients, but by evoking seasonal images.
That’s what Tom Gorball, executive chef of the Luxor and Excalibur hotels in Las Vegas, does with this red, white and green sushi roll.
Crawfish, cucumber and carrot fill the middle of the roll. On the outside are seared ahi and fluke, shiso leaf, togarashi spice and a “Thai mayonnaise” spiked with Sriracha sauce, Thai chile and a little sweet kabayaki sauce, usually used on eel. Finishing the dish is flaked coconut, which not only simulates snow, but is also one of the trendiest ingredients of the year.
The dish sells for $17.
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