Sushi packages and hand rolled sushi recipes

There are several main types of sushi. Nigiri type has slices of raw or cooked fish sitting on top of an oblong piece of sushi rice. Norimaki, or sushi roll, where pieces of fish and vegetable are rolled with rice in nori. Chirashi-zushi has a variety of ingredients sitting on top of sushi rice. Mount Fuji sells many sushi packages and sushi recipes. Why not visit our restaurant in Birmingham and as our chef to prepare you some delicious sushi.

For this hand rolled sushi recipe, you will need:

700g of rice.
Sushi Vinegar 120ml (code 5194).
4-5 dried Shiitake mushrooms (or any other type of mushroom).
2 tablespoon shoyu, plus extra for dipping (from 5196).
225g of fresh tuna
115g of smoked salmon.
8 raw king prawns.
1 avocado.
1/3 cucumber, shredded.
1 punnet of cress.
8 sheets of NORI (code 5361).
1 tablespoon of Mirin (code 5338).

Preparation of hand rolled sushi

Make nice boiled rice with a rice cooker (see HOW TO COOK RICE) and sprinkle sushi vinegar on the rice. Then mix.
While the rice is boiling in the rice cooker, soak the shiitake mushrooms in warm water for 30 minutes then drain.
Reserve 70ml of soaking water.
Trim the stems off and cut the caps into thin strips.
Place in a pan with the sugar, Mirin, 2 tablespoons shoyu and the reserved soaking water, cooking for 10 minutes.
Slice the tuna and smoked salmon into 5 x 1 cm thin pieces.
Peel, de-vein and lightly boil the prawns.
Drain and slice horizontally in half.
Peel, stone and thinly slice the avocado.

How to serve hand rolled sushi.

On a large serving plate, arrange all the prepared ingredients and place it in the center of the table.
Lightly grill both side of NORI sheets over low heat and cut each one into 4 squares.
On a large serving plate, place boiled vinegared rice.
Take one sheet in your palm, put in a little boiled rice spreading it with a spatula or fork.
Wrap any ingredients in it; dip in shoyu and enjoy!

sushi platter