SPICY TRIPLE FISH

Serves: 4

Ingredients

• 350 gm Japanese rice

• 40 gm spicy mayo

• 60 gm tuna strips

• 60 gm Hamachi strips

• 60 gm salmon strips

• 1 pc Nori sheet

• 10 gm scallion (green part)

• 80 gm wasabi tobiko

  For the garnish:

Wasabi paste, pickled ginger, carrot flower, shredded radish, shredded carrot, soy sauce

For the Japanese rice:

• 200 gm Shirakiku rice

• 400 ml water

• 50 ml sushi vinegar For the sushi vinegar:

• 35 ml rice vinegar

• 15 gm sugar

• 6 gm salt

• 2 gm dashi kombu For the spicy mayo:

• 15 gm mayonnaise

• 5 gm hot Sriracha sauce

• 5 ml lemon juice

Method

Mix all the ingredients for the spicy mayo together.

Dissolve the sugar and salt together and heat. Remove from heat and add rice vinegar and kombu. Set aside for 10 minutes. Discard the kombu and chill till used.

Rinse the rice in a strainer until the water runs clear. Put rice in water and heat up.

Bring water to a boil, then reduce the heat to low, cover and cook for 20 minutes. Rice should be tender and water should be absorbed.

Stir sushi vinegar into the cooked rice. Keep stirring and the rice will dry as it cools.

Spread sushi rice evenly on the Nori sheet. Turn over and put the rice side down.

Make one thin line lengthwise across the sheet with the spicy mayo and place the thinly sliced scallion over it.

Put the three thinly sliced fish strips across the Nori sheet on top of the spicy mayo and scallion.

Gently roll with the sushi mat. Coat the outside with wasabi tobiko, and slice into eight even pieces.

Serve with the wasabi paste, pickle ginger, carrot flower, shredded radish and carrot and soy sauce on the side.

Serves: 4

Ingredients

For the crab mixture:

• 20 gm red tobiko

• 8 crab sticks

• 5 gm togarashi powder For the roll:

• 350 gm Japanese rice

• 120 gm avocado

• 150 gm cucumber

• 10 gm scallion (green part)

For the garnish:

• Wasabi paste, pickled ginger, carrot flower, shredded radish, shredded carrot, soy sauce For the Japanese rice:

• 200 gm Shirakiku rice

• 400 ml water

• 50 ml sushi vinegar For the sushi vinegar:

• 35 ml rice vinegar

• 15 gm sugar

• 6 gm salt

• 2 gm dashi kombu

Method

Dissolve the sugar and salt together and heat.

Remove from heat and add rice vinegar and kombu. Set aside for 10 minutes. Discard the kombu and chill till used.

Rinse the rice in a strainer until the water runs clear. Put rice in water and heat up.

Bring water to a boil, then reduce the heat to low, cover and cook for 20 minutes. Rice should be tender and water should be absorbed.

Stir sushi vinegar into the cooked rice. Keep stirring and the rice will dry as it cools.

For the crab mixture, make threads out of the crab stick and mix with red tobiko and togarashi powder.

Spread rice evenly on the Nori sheet. Place the sliced avocado and thick juliennes of cucumbers lengthwise on the sheet.

Turn over and roll tightly with sushi mat.

Slice into 8 equal pieces.

Add the crab mixture on top of each roll along with the sliced scallion.

Serve with wasabi paste, pickle ginger, carrot flower, shredded radish, shredded carrots and soy sauce on the side.

Serves: 4

Ingredients

• 350 gm sushi rice

• 280 gm fried tempura prawns, tail on

• 40 gm mayonnaise

• 40 gm spicy mayo

• 2 Nori sheets

• 20 gm black and white sesame seeds

• 15 gm crispy tempura flakes (tanuki)

For the garnish:

• Wasabi paste, pickled ginger, carrot flower, shredded radish, shredded carrot, soy sauce For the Japanese rice:

• 200 gm shirakiku rice

• 400 ml water

• 50 ml sushi vinegar For the sushi vinegar:

• 35 ml rice vinegar

• 15 gm sugar

• 6 gm salt

• 2 gm dashi kombu For the fried tempura:

• 8 U-15 prawns

• 100 gm tempura flour

• 40 gm corn starch

• 180 ml sparkling water

• Salt and pepper to taste For the spicy mayo:

• 15 gm mayonnaise

• 5 gm hot Sriracha sauce

• 5 ml lemon juice

Method

Dissolve the sugar and salt together and heat. Remove from heat and add rice vinegar and kombu. Set aside for 10 minutes. Discard the kombu and chill till used.

Rinse the rice in a strainer until the water runs clear. Put rice in water and heat up. Bring water to a boil, then reduce the heat to low, cover and cook for 20 minutes. Rice should be tender and water should be absorbed.

Stir sushi vinegar into the cooked rice. Keep stirring; the rice will dry as it cools.

Make a batter of tempura flour, corn starch, sparkling water and salt and pepper.

Dip the cleaned prawns in the batter without coating the tails.

Deep-fry in oil till cooked and set aside.

Spread rice evenly on the nori sheet and sprinkle black and white sesame seeds over it.

Turn over and spread mayo lengthwise across the sheet.

Place two crispy fried tempura prawns, tail side out on the mayo and roll tightly.

Coat with crispy tempura flakes and slice into 8 equal pieces; add a little spicy mayo on each side.

Serve with the wasabi, pickle ginger, carrot flowers, and shredded carrot and radish with soy sauce on the side.