Ingredients

For the tempura maki:

• 20g bread crumbs
• 50g shrimps
• 10g spicy mayonnaise
• 1g nori
• 120g sushi rice
• 15g avocado
• 10g sesame seeds

 

For the tuna nigiri:

• 40g sushi rice,
• 5g wasabi
• 20g tuna
• For the sashimi
• 60g salmon
• 60g tuna
• 60g king fish
• 60g red snapper

 

Method

To make a maki roll

1. Lay a piece of nori on the rolling mat, shiny side down. Spread the rice over the nori with your hands, leaving a ½ inch strip of nori uncovered at the bottom
2. Place chosen fillings (such as avocado) along this strip of uncovered nori on the edge closest to you
3. Using the rolling mat, begin to tightly roll the sushi. Start at the side nearest to you, and roll away from you.
4. When rolled, use the mat to squeeze the sushi so it does not unroll. Using a sharp knife, cut the sushi into six to eight pieces. Decorate with bread crumbs and/or sesame seeds

To make nigiri

1. Hold the tuna with your left hand by lightly pinching it. Simultaneously, form a ball of sushi rice with your right hand.
2. Rub the wasabi on your index finger onto the tuna and then place the sushi rice onto the tuna.
3. With your right index finger and thumb, set the length of the sushi rice and with your left thumb, press on the centre of the sushi rice to make a dimple.

To make sashimi

1. Wash fish with cold water and pat dry with paper towel.
2. Use a sharp knife to slice your chosen fish along the grain in a motion downward and toward you. Cut fish into thin, bite-sized slices about ¼ to ½inch thick and one inch to 1½ inches long .
3. Layer fish and arrange into patterns or roll slices into small rosettes.

 

This recipe is ideal for serving as a sushi platter. The recipe comes from Archie Mutuc, sushi chef at One to One Hotel.