Tijuana-Style Sushi Roll

Name: Tijuana-Style Sushi Roll
Yield: serves 4 to 6
Ingredients: 3/4 cup whole milk; 2 large eggs; 1 large egg yolk; 2 cups (loosely packed) fresh spinach; 1 cup (loosely packed) fresh cilantro; 1/2 cup all-purpose flour; 3 tablespoons unsalted butter, melted; 1 serrano chile, stemmed and seeded; Salt; 2 mangoes, peeled and pitted; 2 tablespoons mayonnaise; 1 tablespoon sugar; 1 teaspoon soy sauce; 1/2 teaspoon dry mustard; 1/4 teaspoon wasabi paste; Freshly ground black pepper; Nonstick cooking spray; 8 ounces lump crabmeat, picked over to remove any shell and cartilage; 1 teaspoon hot chile sauce (such as sriracha); 1 teaspoon masago caviar; 8 medium cooked shrimp, peeled and halved lengthwise; 1 avocado, halved, pitted, peeled, and thinly sliced

December 20, 2011

I had to include Baja sushi because I think the fusion of Asian techniques and Mexican ingredients is phenomenal! This recipe, which uses a spinach crêpe as a wrapper instead of nori (seaweed), comes from my friend Andres Brambila, who owns Negai, a wonderful sushi restaurant in Tijuana.

Recipe notes

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