These sushi rolls are as crunchy as their name. Panko-coated tempura shrimp are inside, but the real crunch comes from the tiny arare pearls that coat them.
To get these crunch rolls, you'll have to eat at Wazuzu in the Wynn Encore Las Vegas, where they're made by master sushi chef Masaru Matsuura.
Matsuura puts avocado, cucumber and a strip of Japanese mayonnaise blended with masago roe inside with the shrimp.
Then he dips the roll in a container of golden bubu arare (tiny rice cracker pellets), slices it and arranges the slices on a platter.
The sauce alongside is yuzu miso, with dark unagi (eel) sauce in the center. Unagi sauce is like teriyaki sauce, but simmered with eel bones.
Want to make crunch rolls yourself? Then check out Wazuzu executive chef Jet Tila's video that explains the procedure.
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