Maki Fresh’s Vulcan Roll and Firecracker Shrimp

Vulcan Roll

½ sheet Nori (seaweed mat)
Sushi Rice
Grilled Chicken (1/4 inch strips)
Cream Cheese
Yellow Bell Peppers (julienned)
Sundried Tomatoes

Evenly spread rice to cover mat. Flip mat so that rice is face down. Place cream cheese, sundried tomatoes, peppers and chicken in the middle of mat. Roll end closest to you over ingredients. Roll mat over once more, so the crease is facing the table. Using bamboo mat squeeze roll between thumbs and forefingers, then press down to seal.

Firecracker Shrimp

5oz. Rock Shrimp (tail-off)
All-Purpose Flour
Tempura Batter Mix
Yuzu Juice (can substitute lime)
Spicy Mayo (mayo and chili paste)
Frying Oil

Heat oil to 350F. Make tempura batter according to direction on package. Toss shrimp in flour shacking off excess. Coat shrimp in batter and fry for 2 minutes. Toss shrimp in 1 tablespoon yuzu and 4 tablespoons of spicy mayo. Serve on a bed of chopped romaine lettuce and shredded carrots.