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Jessica Cho

Justin Li

Miku Sushi
4514 N. Lincoln Avenue
(773) 654-1277

Miku Sushi is celebrating its first anniversary. Between January 16 and January 31, 2016, Miku Sushi is offering ½ off all special sushi rolls from 11 a.m. to 6 p.m.

Angry Dragon – One Dragon Roll


½ cup cooked rice

2 large shrimp

¼ cup crab meat – diced up small

¼ ripe avocado

1 sheet of soy paper

Sushi quality tuna – as much as you’d like – diced up small


2 TB spicy mayo

2 tsp sriracha

1/8 cup sweet soy sauce

Cook rice until done but firm and then add about ¾ of a tablespoon of Japanese rice vinegar and teaspoon of sugar to the rice mixture; room temperature (can be made in advance)

Two large shrimp, deveined with shell removed.

Soak the shrimp into a scrambled/whisked egg wash.

Place coated shrimp into tempura batter, mix well and deep fry in vegetable oil until cooked.  (tempura batter mix can be bought at store)

Lay out the Soy paper on bamboo sheet and spread cooked rice onto the soy paper (mash and spread on paper; soy paper is edible).

Mix Sriracha (teaspoon) with some Japanese mayo (tablespoon), add mixture to chopped sushi quality tuna and mix well.

Do the same for the crab meat just as done for the tuna.

Spread the tuna mixture onto rice that is on top of the soy paper (rice side up),

Place two pieces of the shrimp tempura on top of the tuna mixture; add 3 pieces of thinly sliced avocado, roll.

Put spicy crab mix on top of roll, cut into smaller pieces (8), add sweet soy sauce on top, Serve.

Where to buy ingredients:

Lawrence Fish Market – for Sushi Grade Tuna

Mitsuwa Japanese Market for all other ingredients – Arlington Heights

 Tempura mix

Soy Paper


Japanese Mayo

Sweet Soy Sauce

Sushi grade tuna

Fresh crab meat

Fresh Shrimp

Japanese Rice


Japanese rice vinegar mixed with teaspoon of sugar