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The second was tempura onion rolled uramaki style, topped with black cod and tarako infused aioli then seared with a blowtorch.
Lemme see; this is an uramaki with mango and crisp green filling with fish roe, raw salmon and cheese slices draping its up side, all slathered with mayonnaise (lending the illusion that the cheese is hot and drippy) and peppered with a hint of chili flakes.
But Mashita also eventually made the roll "inside-out", i.e. uramaki, because Americans did not like seeing and chewing the nori on the outside of the roll.