One of the newest, and we think best, items on the menu at celebrity chef Roy Yamaguchi’s Los Angeles restaurant is inspired by Loyola Marymount University: the LMU Lion Roll.
Yamaguchi, founding chef and owner of the chain of 31 Roy’s Hawaiian Fusion Cuisine restaurants around the world, created the roll for the latest issue of LMU Magazine. The chef’s son, also named Roy, is a junior at LMU.
The LMU Lion Roll is light and fresh and features something for every level of sushi lover – something cooked, something raw, something hot, something cool, something salty and something sweet – in a visually stunning roll. The ingredients include tempura shrimp, kampachi (a Hawaiian fish similar to yellowtail), tuna, avocado, asparagus, micro greens, sriracha (or other chili paste), kabayaki (a sweet soy-flavored sauce) and tobiko caviar.
The latest issue of LMU Magazine, posted online today, features a step-by-step guide showing how to make the LMU Lion roll. In a separate special online feature, Chef Yamaguchi reveals his favorite foods in an interview with magazine editor Joseph Wakelee-Lynch.
LMU Magazine has won numerous awards including a 2012 national Circle of Excellence Awards gold award for excellence in design from the Council for the Advancement and Support of Education and a national Society of Publication Designers (SPD) merit award for photography (2010).