During Houston Restaurant Week, 84 of Houston’s favorite restaurants will serve special 3-course dinners and donate $5 from each dinner sold to the Houston Food Bank.

The event hopes to raise $100,000 to help fight hunger in Houston. Crave Sushi is participating in Houston Restaurant Week.

Crave Cheetos™ Roll for Adults & One for the Kids**
Submitted by Chef Robert Garay of Crave Sushi

Ingredients

Crab Mix 2 Tblsp
Sushi Rice 1 c
Cucumber, jullienned 1 oz
Siracha 1 tsp
Avocado 3 slices
Spicy Mayo 1 tsp
Pink Soy Paper ½ sheet
Flaming Hot Cheetos™, whole
Wasabi Cream 1 oz
Flaming Hot Cheetos™, crushed
Jalapeno, paper thin slices 8 ea
Cream Cheese 8 oz

Preparation
1. On a clean, dry cutting board, place the soy paper on top of your bamboo matt (wrap your bamboo mat in plastic wrap first) with the long side closest to you. Spread the rice evenly to cover the entire soy paper.

2. Flip the soy paper over so the rice side is facing down and the soy paper side facing up.
With the long side still closest to you, arrange the avocado first, then cucumber, cream cheese,
about 3-4 four whole Cheetos™. Squirt siracha and spicy mayo on top and then place some crab mix on
the bottom third of paper. Make sure not place the crab mix too close to the edge because when you roll it the mix will ooze out the ends.

3. With your thumb, lift the edge of the bamboo mat that’s closest to you. With your fingers keeping the filling in place, roll the edge of the paper away from you so that it just slightly tucks under the filling. Continue to roll the paper into a tight cylinder, making sure there are no air pockets, removing the mat as you go The seam should be on the bottom.

4. Place the bamboo mat (which is still wrapped in plastic wrap) over the roll and shape into a squarish roll. Make sure ends are tucked in so the roll doesn’t fall apart when you cut it. Remove bamboo mat.

5. Place crushed Cheetos™ in shallow bowl, pan or plate large enough to accommodate the roll.
Pick up the roll and press the roll into the crushed Cheetos™, on all sides, leaving you a nice red roll.

6. Place roll on a plate and slice equally using a sharp knife. Arrange your pieces on a plate and drizzle with wasabi cream and garnish with the thinly sliced Jalapenos.

** Kid’s Cheetos™ Roll
Follow directions above but use cream cheese only and 3-4 whole Cheetos™ as the filling.
Omit jalapenos, wasabi and spicy mayo.

Crab Mix Ingredients
Cooked Crab Meat (Special) 1 cn
Imitation Crab Meat ½ pk
Kewpie Mayo 4 Tblsp

Preparation
1. Squeeze all the liquid from the crab. In a bowl mix cooked crab meat and imitation crab meat
with mayo. Keep in a small container, chilled, until ready to use. Can store for up to three days.

Spicy Mayo Mix
Chili Oil 1 oz
Ichimi Powder 1 ½ oz
Pepper Paste (Momigi Oroshi) 1 oz
or
Heavenly Hot Pepper Sauce 1 oz
Tabasco 1 oz
Kewpie Japanese Mayo 2 btl.
Sesame Oil 1 oz

1. Mix well all ingredients in a large bowl.
2. Pour into a squeeze bottle and chill.

Wasabi Cream
Sour Cream 1 cup
Wasabi 2 tsp
Red Bell Peppers, chopped ½ pepper
Green Bell Peppers ½ pepper

1. Mix all ingredients well In a large bowl.
2. Pour into squeeze bottle and chill.

Crab Mix Ingredients
Cooked Crab Meat (Special) 1 cn
Imitation Crab Meat ½ pk
Kewpie Mayo 4 Tblsp

BUSINESS HOURS:

Lunch 11am-2pm Mon.-Fri.
Dinner 5-9pm Sun-Tues; 5-10pm Wed & Thurs.
Happy Hour 5-7pm Daily, All Night Sunday 5-9pm
Late Nite til 4am Fri. & Sat.

Linny
“Eat Smart, Crave Sushi”

http://wecravesushi.com/craves-cheetah-roll/ http://wecravesushi.com/craves-cheetah-roll/#comments Fri, 07 Aug 2009 20:57:44 +0000 admin http://wecravesushi.com/?p=74 PICS INSIDE
Flamin Hot Cheetos! Yes! you heard right. Crave Sushi has a roll with Flamin Hot Cheetos. So the story goes, I love to eat flamin hot cheetos and wash it down with a cold Dr. Pepper. So I decided to bring a bag for Chef Robert to see what he could create with this simple snack. It took about 4 attempts to get it just right and indeed we did. Our patrons love this special roll! It even dazzled radio personality, Sam Malone. This roll has echoed a lot of chatter and if you’ve tasted this crunchy monster you would know why. So here it is…

Crave’s Cheetah Roll
Inside: Surimi Crab Mix, Cream Cheese, Cucumber, Avacado, Siracha, Spicy Mayo and Flamin Hot Cheetos
Outside: Pink Soy Paper, Crushed Flamin Hot Cheetos, Wasabi Cream and Jalapenos

Executive Chef Robert Garay presenting the Cheetah Roll

Linny
“Eat Smart, Crave Sushi”

BUSINESS HOURS:

Lunch 11am-2pm Mon.-Fri.
Dinner 5-9pm Sun-Tues; 5-10pm Wed & Thurs.
Happy Hour 5-7pm Daily, All Night Sunday 5-9pm
Late Nite til 4am Fri. & Sat.

]]> http://wecravesushi.com/craves-cheetah-roll/feed/ 6 http://wecravesushi.com/nimbuzz-releases-mac-desktop-client-iphone-app-updates/ http://wecravesushi.com/nimbuzz-releases-mac-desktop-client-iphone-app-updates/#comments Wed, 15 Jul 2009 19:42:06 +0000 admin http://localhost/crave/?p=29 Dear Visitor,

Welcome to the “Owner’s Blog”! Here I will be able to interact and keep you informed about Crave Sushi’s news, updates, and events. My goal is to earn your patronage and present myself in a TRANSPARENT manner in order to achieve perfection. In the end, I believe we must work together to create a craving that is unforgettable. Therefore, I present to you Crave Sushi!

Crave Sushi strives for taste and innovation. The Tiger Lily, named for a young girl with a fire in her heart, boasts a full-bodied flavor that will inspire you while the Cheetah Roll, bearing our childhood favorite Flamin’ Hot Cheetos®, is reminiscent of summer trips on the road.

Our culinary creations are the gifts of one of America’s top young chefs, Robert Garay, who orchestrates a fresh vision of traditional Japanese and fusion cuisine that captures the style and charm that Houstonians crave.

Executive Chef Robert Garay of Hyde Park, New York is a graduate of the prestigious Culinary Institute of America. His flair for exquisite dishes earned him an invitation to the Chaine de Rotisseur’s Young Chefs Competition in 2007, where he placed 3rd among the most talented chefs in America. Crave Sushi’s prized chef is a valuable addition to the Houston restaurant community and for patrons of the Midtown area.

On behalf of the Crave Sushi management, staff, and myself. We thank you for visiting Crave Sushi’s website and my “Owner’s Blog”.

Linny
“Crave the Experience”

]]> http://wecravesushi.com/nimbuzz-releases-mac-desktop-client-iphone-app-updates/feed/ 5