With a name like Ryan “Bogie” Bourgard, it’s no surprise this executive chef feeds his creative monster. And, as if to prove it, Chef Bogie has chosen this recipe for you from his menu of 15 inventively original handroll recipes.

ASIAN SLAW FILLING

» 1 cup shredded cabbage
» 1 carrot peeled and thinly sliced
» 1 avocado thinly sliced
» 1 cucumber thinly sliced
» ½ cup chopped cilantro
» 1 sprig of basil (leaves removed and thin sliced)
» Salt and pepper to taste
» Toss all ingredients together

THAI PEANUT SAUCE

» 1 tsp minced garlic
» 2 cups peanut butter
» ¼ cup sesame oil
» 1 tsp fish sauce (optional)
» ½ can coconut cream
» ¼ cup brown sugar
» 1 cup water
» 2 tsp sambal
» Blend all ingredients in blender and put in a squeeze bottle.

SHRIMP FILLING

» 8 oz. shrimp or crab
» ¼ cup sesame oil
» 2 tsp chile oil
» Salt and pepper to taste
» Toss shrimp or crab with oils and salt and pepper

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1 PACKAGE NORI HAND ROLL PAPER

» This will be available in larger grocery stores in the Asian isle.

Place the seaweed (nori) on the palm of your hand (shiny side down) and put a thin layer of rice on left third of nori. Place fillings (squeeze thai peanut sauce over shrimp/crab and slaw) vertically in the middle of the rice. Fold the bottom left corner of nori over and begin rolling with your hands in to a cone shape. Once a cone is formed, place a piece of rice at the bottom right corner to use as glue and close tightly.

Serve with pickled ginger, wasabi, and soy sauce. Enjoy.

Yields 4

Time saving tips for home preparation: “When making sushi at home I recommend calling a sushi restaurant the morning you plan to roll. They already have the complexities of making the rice properly handled for you, and all you have to do is drop by and pick it up all ready to go.”

“Another time saving method when creating sushi at home is to buy pre-cooked and packaged shrimp or crab meat.” – Chef Bogie

Photography By Ellie Grey

As Featured In: Summer/Fall 2016

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