assorted sushi

For vinegar sushi rice

Rice Japanese 4cup
Water 4 cup

Sushi rice vinegar

Rice wine vinegar 1 cup
Mirin 1 cup
Sugar 5 tsp
Kosher salt 1 tsp
Bonito flakes few
Dashy 1 tsp
Sake 1 cup

Wash the rice
Cook the rice in the rice cooker
Make the sushi vinegar; add this to the hot cooked rice 6:1 ratio
Don’t refrigerate, try to use before it comes cold

Pickling juice

Water ¼ gallon
Rice wine vinegar ½ gallons
Brown sugar 2 cups
Kosher salt ½ cup
Cinnamon sticks 4 no
Star anise 4 no
Bay leaf 6 leaf
Pepper corn black 15 ea

Method

In a thick bottom pan put all the ingredients and bring to boil
Reduce the heat &let it simmer for 10 min
Remove it allow to cool

Mushroom avocado and cream cheese maki roll

Cream cheese long baton assorted prepared mushrooms preserver in the pickling juice
Avocado batons
Spread the sushi rice on the nori sheet on the sushi mat. Apply wasabi , place cream cheese mushroom and avocado on the rice in the centre and roll ensuring all ingredients are firmly held. The diameter should be 2 inch

This is the basic this can be stuffed with carrot , cucumber, crab meat, mackerel, salmon, tuna, asparagus, beans, and octopus and named as maki roll

Salmon nigiri

Salmon –de skin- , trim and remove the belly, cut the salmon i9nto 1 ½ inch square strips, and season it with crushed pepper and pickling juice
Take the nigiri mould, a small rectangular mould; make the sushi rice shape with help of the mould
Place the salmon on nigiri. Balance it and tie it with the nori sheet ribbon

Uramaki roll

It is slight different than maki roll , first place the rice on the sushi mat apply wasabi and the nori sheet and stuff with your choice,
After rolling coat the roll with black and white sesame seed
Some classical sushi are


Cucumber wrapped mackerel
Shrimp nigiri with toasted sesame seed
spicy ahi tuna nigiri
grilled octopus maki roll
grilled Portobello mushroom nigiri

broiled lobster

Broiled lobster with white wine froth


Ingredients qty
Lobster tail 400gm
Olive oil few
Butter melted
Orange 1no
White wine 50ml
Egg yolk 1no
Crushed pepper few
Sea salt few
Cherry tomato few
Per nod 50ml

Method

Marinate the lobster with crushed pepper and olive oil
Grill it on the griller; make sure it is not over cooked
Brushed it with melted butter while serving

For froth
Take a white wine and egg yolk and add per nod to it and whisk it heavily
Till it forms a froth consistency and season it

For orange crisp

Slice the orange and place it in butter sheet and put in microwave oven for 20 min at medium heat or till it gets crispy

stuffed squid

SALM STUFFED SQUID WITH SMOKED ON AND POTATO RILET

INGREDIENTS QTY

SQUID WITH HEAD 4 NO
POTATO BOILED 2NO
ONION 1NO
CELERY 1NO
CARROT 2NO
SMOKED SALMON 2 THIN LAYERS
CUCUMBER FOR GARNISH
EGG 1NO
PARSELY FEW
CRUSHED PEPPER CORN FEW


METHOD

BLANCH THE CARROT, GRATE IT
STUFF THE CARROT IN THE SOUID TAIL
MAPINATE IT AND GRILL IT ON THE FLAT TOP
MARINATE THE HEAD AND GRILL IT SETERATELY
MASH THE POTATO FLAVOUR IT BIND IT WITH EGG AND GRILL IT ON THE FLAT TOP(POTATO RILLET)
PLACE THE SMOKED SALMON AS SHOWEN IN THE PICTURE
THEN SLICE THE SQUID SERVE IT AS SHOWEN IN THE PICTURE

marinated tuna carppachio

Tuna marinated, and served with civiche dressing

Ingredients qty

Yellow fin tuna 50gm
Cheviche salad 50gm
Bread croutons 1 slice
Lettuce for salad
Oyster sauce and ginger dressing
Boiled egg 01no

Method
Marinate the tuna over night with, sesame oil, oyster sauce, chopped ginger, and crushed pepper
Make a cheviche salad
Make a green salad with the lettuce
And serve as shown on the picture