Month: February 2011

Check out the pictures below to see how your sushi platter makes it from our kitchen to your table!

Sushi Rice:

  • 6 oz rice vinegar
  • 3 oz sugar
  • 1 teaspoon salt

Combine above ingredients in a saucepan and heat to boiling, just to dissolve sugar and salt. Remove from heat and allow to cool.

  • 3 cups cooked white rice (short or med. grain)

Place the cooked rice in a large, shallow, non-reactive mixing bowl and blend in sushi rice vinegar mix evenly throughout the rice. Allow the mixed rice to cool to room temperature. Use immediately and start rolling. This recipe can make up to 8 large rolls or 16 half size rolls.


Catering to Cravings

Tuan Tran, executive sushi chef at Crave, specializes in a unique style of cooking that blends a variety of ethnic influences

Crave executive sushi chef Tuan Tran specializes in a unique style of cooking that blends a variety of ethnic influences, including Vietnamese, classical French, Spanish, Italian, English, American and sushi to create diverse, innovative and distinctive dishes. His deep passion for food, technical skills and personal high standards, fused with an incredibly diverse palette, enable him to present deliciously creative and unique cuisine.

Tran began his culinary career at Le Cordon Bleu College of Culinary Arts in Minneapolis, where he trained under two James Beard Foundation Award-winning chefs. Shortly after graduating, Tran joined the culinary team at Victory 44 and helped turn the Minneapolis eatery into a culinary hot spot. Tran also worked at two other trendy Minnesota restaurants — The Kitchen and Fusion Restaurant and Lounge — before joining Crave in 2007. Tran left behind the cold winters to help open Crave’s first Orlando location a year ago.

Crave’s diverse and extensive menu features a variety of items that range from a full sushi bar with a large selection of rolls, nigiri and sashimi, to Certified Angus Beef steaks, fresh seafood, roasted meats, wood-fired pizzas, pasta and salads that are continuously being re-mastered using the freshest seasonal ingredients. Crave recently received a 2010 Golden Spoon Award for Best New Restaurant in Orlando from Florida Trend magazine. Crave fulfills the vision of a vibrant restaurant, where the cuisine, atmosphere and value are second-to-none. The 8,600-square-foot eatery offers two private dining rooms and an adjacent patio that are available for private parties, corporate meetings and other events.

Crave has three locations in Minnesota; one in Orlando; and one in Omaha, Neb. Two additional locations are planned for Coral Gables and Minneapolis later this year.

Pork Belly B.L.T. Roll

2-3 pounds pork belly
1 cup prepared sushi rice
romaine lettuce
oven-roasted tomato slices
olive oil
salt and pepper
nori (seaweed wraps for sushi)

Preheat oven to 320 degrees. Pat dry pork belly with paper towels. Rub with olive oil and season with salt and pepper. Roast for 2.5 hours. Spread rice evenly on nori and flip over so rice is on the cutting board. Place romaine lettuce and strips of roasted pork belly inside, and roll. Top the roll with slices of roasted tomato and cut into eight pieces. Top each piece with a dollop of mayonnaise and serve.

Crave is located next to The Mall at Millenia at 4158 Conroy Road in Orlando. Operating hours are Monday-Wednesday from 11 a.m.- 11 p.m., Thursday from 11 a.m.-midnight, Friday and Saturday from 11 a.m.-2 a.m., and Sunday from 10 a.m.-2 a.m. Crave also offers twice daily happy hours. For more information, call 407-345-8788 or visit on the Web.