Taste of the Lions May 15

The annual Taste of the Lions event is your chance to meet players, coaches and other Lions legends while sampling food from local chefs. 

Da'Shawn Hand, defensive end for the Detroit Lions, joined us in studio to tell us more about the event, along with Ocean Prime executive chef Chris Mayer to tell us more about the food. You can hear more from them in the video player above, and get his sushi recipe below. 

The event is Wednesday, May 15. Doors open at 6:30 p.m. General admission tickets are $175 plus fees. You can get more information here at www.detroitlions.com

2 Pieces Tempura Shrimp
½ Oz Cream Cheese
¼ Oz Green Onion
¾ Oz Beef Carpaccio
¼ Fl Oz Eel Sauce
1 Crank Black Pepper, Peppercorn
¼ Oz Ginger, Pickled
1/3 Cup Sushi Rice
Wasabi Paste

Place nori sheet on a sushi mat and press 1/3 cup of rice evenly across the entire sheet. Place 2 shrimp down in the middle of the nori with the tails protruding past the edge of the sheet. Lay strips of cream cheese and the scallions alongside the shrimp. Using the mat, roll the nori and rice around the shrimp using the mat to pull the roll tight. Place beef carpaccio over the top of the roll, slightly overlapping each piece. Lay a sheet of plastic film over the roll and slice into 8 equal portions. Place the 7 pieces of the roll that do not have the tail sticking out diagonally across the plate from the back left corner to the front right.
Serve with eel sauce drizzled across the plate to from corner to corner and place the end piece of sushi on the front left side. Season top of the roll with sea salt and cracked black pepper. Garnish with wasabi