RA Sushi, a small restaurant group in the southern U.S., has imagination and class.
With locations in Atlanta, Arizona (5 locations), Baltimore, Chicago, Florida (3), Leawood, Kansas, Las Vegas, Southern California (5) and Texas (6), sushi lovers can experience creations that the sushi bars we frequent can only aspire to.
While neither sushi nor sashmi, we picked this tasty dish as the one we’d most like to have for Cinco de Mayo:
A lettuce cup of guacamole, topped with a king’s ransom of lobster.
We’d also like to have it for Mother’s Day, Father’s Day, and, oh…any day.
You don’t even need to cook: Just assemble.
We’re making ours with a garnish of salmon caviar (ikura in Japanese—photo #2). Tobiko or any whitefish caviar (they’re available in several flavors) will do just fine. We’re also making a chunky guacamole, a better texture contrast with the lobster.
If you’re a really affluent foodie, sturgeon caviar is not discouraged.
You may notice the plate garnish in the photo includes herbs, spices and a drizzle of flavored olive oil. Plate garnishes add not only color and texture, but extra bits of flavor.
RECIPE: GUACAMOLE-LOBSTER LETTUCE CUP
A lettuce cup, created from pliant butter lettuce (Bibb, Boston)
Guacamole: your favorite recipe
Plate garnish: black or toasted sesame seeds, citrus zest, minced chives or other green herb (cilantro, parsley), red chili flakes, etc.
Optional garnish: caviar of choice*
 What better topping for guacamole than this creation, from RA Sushi?  Salmon caviar, ikura in Japanese (photo courtesy Petrossian).
With flavorful guacamole, you don’t need much more than lime juice as a dressing. But for those who want more:
Creamy Citrus Dressing
Mimosa Dressing (olive oil, champagne, orange juice)
Spicy Lemon Dressing
A simple drizzle of basil olive oil with fresh lime juice is also delicious.
*Affordable caviar types include capelin (masago in Japanese), flying fish (tobiko in Japanese), lumpfish, salmon, trout or whitefish roe. The latter two are often available flavored, with everything from mango to truffle to wasabi. They are delicious!