Feast your eyes on the Shrimp BLT Roll, Lure Bistro’s popular specialty Futo Maki, which translates to “fat rolled sushi” so it promises to not only delight the buds but also fill the belly.
A play on a traditional BLT, it’s a culinary representation of chef owner Jaret Havanchak’s philosophy to offer diners his twist on standard offerings with refreshing flavors and textures. $16, 38040 Third St., Willoughby, 440-951-TUNA(8862), lure-bistro.com
Sushi Rice – Lure only uses Nishiki rice, a premium grade medium grain rice.
Rice Seasoning – It’s Lure’s own blend of rice vinegar, mirin, sugar, salt and citrus aromatics for an extra zing.
Nori – That’s Japanese for edible seaweed sheets.
Inside of the Roll
Tempura Shrimp – Havanchak uses a thin coating of Tempura flour and soda water to create a light and airy tempura batter before frying the Black tiger shrimp to order.
Applewood Smoked Bacon – “I love the balance of smoky and sweet that our applewood bacon gives this roll,” says Havanchak, who graduated from Pennsylvania Culinary Institute.
5-hour Tomatoes – Meaty roma tomatoes that have been quartered, marinated with olive oil, garlic and herbs are placed on a rack in the oven at a low 200-degree temperature and slow roasted for about five hours. “This method slowly condenses the flavor in the tomato and creates an unbelievable, intense flavored tomato,” he says.
Mesculun – They use a baby spring mix.
Cream Cheese – This gives a nice richness to the roll.
Outside of the Roll
Ebi Shrimp – Once properly stuffed, the roll is then topped with chilled, poached, butterflied shrimp.
Smoked Salmon Aioli – This is the sauce that ties everything together. Havanchak says Lure uses Ducktrap Wild Smoked Salmon (from the Ducktrap River of Maine), which is cold smoked and creates an intensely rich smoky flavor. It is pureed into the mayo.