Shingo Fujiwara, head sushi chef of Miku Restaurant, shares roll recipes for International Sushi Day

 

1. Harbour Roll Recipe

Ingredients

  • 1 sheet nori (seaweed)
  • 80 g shari (sushi rice)
  • ¼ avocado
  • 35 g prawn
  • 5-6 slices maguro (red tuna)

Instructions

  1. Scoop out avocado and slice into strips,
  2. Prepare makisu (sushi mat) with layer of cling wrap.
  3. Lay out nori (seaweed) on top of makisu.
  4. Spread shari (rice) on nori. Be sure to leave approximately ¼ inch of space between the shari and bottom of nori.
  5. Flip nori upside-down so that shari side is against makisu.
  6. Place avocado and prawn near centre of roll.
  7. Roll from the bottom (using bottom of nori to grip).
  8. Shape with makisu.
  9. Top evenly with maguro (tuna) slices.
  10. Shape again with makisu.
  11. Cut into 8 pieces.

Chef’s tip: Wet your hands liberally to avoid sticky rice on fingers!

 

2. Kappa Maki Recipe

sushi rollIngredients

  • 1 sheet nori (seaweed)
  • 70 g shari (sushi rice)
  • 1 cucumber

 Instructions

  1. Cut cucumber into long strips.
  2. Cut nori in half.
  3. Lay out nori on makisu.
  4. Spread shari on nori. Be sure to leave approximately ¼ inch of space between the shari and top of nori.
  5. Place cucumber around centre of roll.
  6. Roll from the bottom, connecting bottom shari with nori on top.
  7. Shape with makisu.
  8. Cut into 6-8 pieces.