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Crane bay® sashimi grade Yellowfin Tuna Summer Rolls

These refreshing tuna rolls are perfect for summer with our Crane Bay® Yellowfin Tuna Strips. First lay down a sheet of seaweed add a thin layer of rice. Layer cucumber, avocado and bellpeppers on top. Then finish it with strips of yellowfin tuna and wrap it tightly together.

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tezukuri® Tempura Shrimp Futomaki

This futomaki roll includes Crane Bay® Kani Kama and Tezukuri® Tempura Shrimp. It is wrapped up with avocado, cucumbers and rice in a nori sheet. 

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Crane Bay® Sashimi Grade Atlantic Salmon,
koji marinated and torched rare with white
Truffle oil

Lightly rub each piece of salmon with an even amount of umami butter. Place on a metal pan and sprinkle koji over all the salmon pieces. Rest for 10-15 minutes. Next, use a handheld torch and sear the top of the salmon until you see some browning. Plate with lettuce. Carefully transport the salmon and lay on top of the lettuce seasoned with truffle salt. 

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Maneki® Value Nobashi Ebi Honey Sriracha
Tempura Shrimp

Defrost shrimp and paper towel very dry. Combine flour and baking powder, whisk to blend. Sprinkle sesame oil, honey and sriracha over flour mixture. Heat frying oil to 375°F. Add very cold ice water to seasoned flour mixture and fold until mixed but do not over mix. Lumpy texture is good.

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Maneki® Value Nobashi Ebi Coconut Shrimp

Defrost shrimp and paper towel very dry. Combine cornstarch, salt and cayenne in medium bowl. Place coconut on half sheet pan. Beat egg whites until frothy in another medium bowl. 5) Toss shrimp in cornstarch mixture and shake off excess. 6) Dip shrimp into egg whites and press into coconut to cover all sides.

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Crane Bay® Ebi Panko Japanese chicken curry

In a sauce pan filled with 3” of vegetable oil, heat oil to 350°F. Add panko shrimp to fill one layer of the pan, do not over crowd. Cook for 5-7 from frozen or until internal temperature is 145°F and when cut open, the flesh is pearly and opaque. Cook in batches.

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Togarashi panko breaded Crane Bay®
Sashimi Grade Atlantic Salmon

Heat vegetable oil to 350°F, test with thermometer to keep accurate temperature especially if using a pot. (If using pot of oil, fill to about 2” of oil.) Using 3 separate hotel pans, place flour, eggs and panko each in its own pan. Take 2-3 pieces of salmon at one time. Cover in flour knocking off excess, then roll in egg with other hand, keeping first hand dry.

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panko crusted maneki® mangrove soft
shell crab on an asian noodle salad

Heat vegetable oil to 350°F, test with thermometer to keep accurate temperature especially when using pot. If using pot of oil, fill to about 2” of oil. Using 3 separate equal sized hotel pans, place in each pan, flour, egg and panko.

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Crane Bay® Sashimi Grade Katsu Hamachi Truffle Tataki Trio

Citrus Ponzu: Bring sugar and vinegar to a boil, stirring to dissolve sugar. Remove from the heat. Add the remaining ingredients, stir to mix, strain and leave in refrigerator until ready to use. Can make ahead and store in refrigerator for up to 7 days. Sear Hamachi, Salmon, and Tuna: Brush each block of fish with citrus ponzu and season with salt and ground black pepper.

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Spicy Sweet Teriyaki Blackened Crane Bay® Katsu Hamachi Loins

Citrus Ponzu: Bring sugar and vinegar to a boil, stirring to dissolve sugar. Remove from the heat. Add the remaining ingredients, stir to mix, strain and leave in refrigerator until ready to use. Can make ahead and store in refrigerator for up to 7 days. Sear Hamachi, Salmon, and Tuna: Brush each

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Passport Cuisine® Kung Pao Pork Gyoza

In a medium to large saucepan, bring frying oil to 360°F. Add gyoza from frozen and cook for about 6-8 minutes until golden brown and heated all the way through. Rest on a rack over paper towels. In another medium saucepan combine all Kung Pao sauce ingredients and bring to a simmer on medium high heat. Keeping the heat at medium low and small simmer.

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Passport Cuisine® Kung Pao Pork Gyoza

Make sushi rice. Use premium small grain rice or short calrose and follow measurement of 1 cup and cook with rice cooker. Cool down immediately by adding seasoned rice vinegar then fanning and chopping vertically with rice spatula without smashing rice in preferably a hangiri or a plastic cambro until room temperature.

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Butter Lettuce Wrap – Deep Fried Passport Cuisine® Pork Gyoza, gochujang, pickled cucumber, negi, truffle sea salt

In a jar, combine pickling solution with sliced cucumbers. Let rest as long as possible and take out when plating. In a small bowl, add gochujang paste, seasoned rice vinegar, fish sauce and honey. Mix well and fold in 1TB of green scallions. Set aside. In a large pot, bring frying oil to 360°F.

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Crane Bay® Sashimi Grade Salmon Bibimbap

Make rice - use 2 cups of rice grains to divide into 4 portions. In a small pot, bring to boil pickling solution. Pour over cucumbers and set aside to cool down. 3) In another small pot, bring half pot of water to boil. Blanch taking turns: carrots to slightly tender, mung bean sprouts 30 seconds, spinach until just welted.

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Crane Bay® Sashimi Grade Salmon and Cold Smoked Salmon Kimchi Fried Rice

Make 4 cups of rice (use 2 cups uncooked). Set aside to cool down to warm. On high heat, fry 4 eggs on a lightly oiled nonstick pan, sunny side up. Remove from heat just as the whites settle to finish cooking - set aside to rest. In a large nonstick pan, heat sesame oil over medium heat, add salmon and a pinch of salt and pepper to taste. Sear and toss to a medium rare - about 2 minutes. Transfer salmon to a plate for resting. Using same pan, add kimchi, onions, carrots, kimchi juice, soy sauce, gochujang and more sesame oil if needed

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Crane bay® salmon, tezukuri tempura shrimp crunchy roll

Heat oil to 375°F. Prepare rice in rice cooker. Empty rice into a large plastic bowl. Add vinegar mixture. Using a handheld fan and rice spatula, fan and mix to cool down rice until it becomes sticky and liquid has been soaked up. Cover with wet kitchen towel and rest further at room. Cook tempura shrimp for 3-4 minutes until golden brown, rest on a rack over paper towels. With shiny side of seaweed down, rectangular shape facing you, fill a thin layer of rice leaving 1” flap of seaweed at top end. 

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Crane bay® Kani Kama & Tezukuri® Tempura Shrimp futomaki

Make sushi rice. Use premium small grain rice or short calrose and follow measurement of 1 cup and cook with rice cooker. Cool down immediately by adding seasoned rice vinegar then fanning and chopping vertically with rice spatula without smashing rice in preferably a hangiri or a plastic cambro until room temperature. In a medium to large saucepan, bring frying oil to 370°F. Add tempura shrimp and cook about 3-4 minutes to heat through. Use a skewer to penetrate the middle and bring to lips to feel for heat. Rest on a rack over paper towels. Set aside.

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