In The Rhode Show Kitchen this morning we were joined by Executive Chef Brittany Muggle from Ten Prime Steak & Sushi.
1 oz fresh Lobster Meat
1 Ea Blanched Asparagus
.5 oz Thinly Sliced Prime Beef Carpaccio
1 Sheet Nori
3 oz Sushi Rice
Thinly spread sushi rice over the Nori sheet, and flip it over.
Evenly spread Lobster across horizontally
Slice Asparagus in half lengthwise, and place on either side of lobster
Top with beef Carpaccio and Togarashi
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