IN THE KITCHEN WITH: Pacific Rim

 

IN THE KITCHEN WITH: Pacific Rim

 

Date: April 30, 2014
by: Observer Staff

 
 

SCROLL DOWN FOR VIDEO — 

This week we went in the kitchen at Pacific Rim with owner Veth Senenoi and chef Bryan while he prepares the Hot Lava Roll, a spicy makimono sushi roll filled with cream cheese and crab stick, and topped with a baked medley of sauces and seafood.

Pacific Rim Restaurant specializes in a Japanese-Thai fusion cuisine. They are also known for their fresh fish and selection of sushi.

Pacific Rim is open for lunch from 11:30 a.m. to 2 p.m. Monday through Friday, with dinner served from 5 p.m. to 9:30 p.m. Monday through Thursday, and an additional hour of service on Friday and Saturday evenings. Dinner is served from 5 p.m. to 9 p.m. on Sundays.

For more In the Kitchen videos, click here.

Scroll down for an instructional video on how to prepare the dish.

Hot Lava Roll

Hot Lava Roll ingredients:
2 pieces of cream cheese (cut lengthwise)
1 piece of crab stick (torn in half)
1 sheet of seaweed
Sushi rice (enough to cover seaweed sheet)
Sesame seeds

Hot Lava topping ingredients:
3 steamed scallops (diced)
1 crab stick
Mayonnaise (to taste)
Sriracha (to taste)
Sweet eel sauce (to taste)

Supplies:
Bamboo mat
Baking pan



Hot Lava Topping preparation:
Mix scallops and crab stick with mayonnaise, Sriracha and eel sauce and bake for three to five minutes at 450 degrees in an oven. Move on to makimono preparation.


Hot Lava Roll preparation:
Lay seaweed paper on a flat surface. Apply rice to cover paper and sprinkle with sesame seeds. Flip over, lay cream cheese and crab lengthwise and use bamboo mat to roll up tightly. Slice into six pieces and arrange on an oven safe dish. Spoon the cooked topping onto the makimono sushi pieces and garnish with scallions.

 


 *IN THE KITCHEN is a trademark of Observer Media Group Inc.

 

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