Ariake Phuket

DRAGON ROLL

Tempura rock lobster with teriyaki glaze, mango & avocado

Ingredients – 1 Roll (6 pieces)

Sushi Rice

1. Japanese short‑grain rice (uncooked): 80 g
2. Water: 90 ml
3. Rice vinegar: 15 ml
4. Caster sugar: 7.5 g
5. Fine salt: 1.5 g

Tempura Rock Lobster

1. Rock lobster tail meat: 100 g
2. Tempura flour: 30 g
3. Ice‑cold water: 45 ml
4. Vegetable oil (for frying): as needed

Roll Assembly

1. Nori sheets: 1 pc
2. Avocado (ripe, thinly sliced): 0.5 pcs (approx. 75 g)
3. Mango (ripe, thinly sliced): 62.5 g

Finish

1. Teriyaki glaze: 20 ml
2. Toasted sesame seeds: 3 g

Method

Sushi Rice

1. Rinse rice until water runs clear.
2. Cook rice with measured water.
3. Heat rice vinegar, sugar and salt until dissolved; cool slightly.
4. Fold seasoning gently into warm rice. Cover with a damp cloth.

Tempura Rock Lobster

1. Cut rock lobster meat into long strips.
2. Mix tempura flour with ice‑cold water until lightly combined (do not overmix).
3. Dip lobster pieces into batter and fry at 170-175°C until crisp and golden.
4. Drain on a paper towel and keep warm.

Assembly

1. Lay a nori sheet shiny‑side down on a bamboo mat.
2. Spread sushi rice evenly over nori, covering completely.
3. Flip rice‑side down (inside‑out roll).
4. Place tempura lobster along the center of the nori.
5. Roll tightly using the bamboo mat.
6. Top the roll neatly with overlapping avocado slices, then mango slices, creating a ‘dragon scale’ effect.
7. Cover with cling film and gently press to shape.
8. Slice into 6 pieces using a sharp, moist knife.

To Finish

1. Drizzle with warm teriyaki glaze.
2. Sprinkle lightly with toasted sesame seeds

ABOUT THE CHEF

Chef Sanit Seetienthong, widely known as Chef Eak, is a highly accomplished Japanese chef celebrated for his versatility and expertise across every aspect of Japanese cuisine – from the cool kitchen and sushi preparation to the dynamic teppanyaki show kitchen and hot kitchen operations.

With more than 20 years of culinary experience, Chef Eak has built an outstanding career with several prestigious establishments, including Benihana at JW Marriott Phuket, Jagota Food Supply Chain, and several renowned Japanese restaurants throughout Thailand.

His extensive culinary knowledge, combined with mastery in teppanyaki performance, sushi craftsmanship and authentic Japanese cooking techniques, reflects a deep passion and dedication to the art of Japanese cuisine.

Known for his precision, creativity and exceptional attention to detail, Chef Eak consistently delivers memorable dining experiences that combine authentic flavours with engaging culinary presentation.

Today, Chef Eak continues to elevate the dining journey at Ariake, bringing refined Japanese cuisine, artistry and warm hospitality to every guest experience.