Japanese Sushi

Using a sharp knife, finely slice the fresh salmon and tuna into thin strips for rolls and smaller pieces for nigiri.

Ingredients

115 g of Salmon

115 g of Tuna

15 mL of Salmon Caviar

Equipment

Sharp Sushi Knife

Sharp Knife

Prepare the vegetables by slicing the mushrooms and asparagus into thin, manageable pieces.

Ingredients

4 pieces of Asparagus

4 pieces of Mushrooms

Equipment

Sharp Knife

Place a sheet of seaweed onto a bamboo sushi mat, then evenly spread a layer of rice over it.

Ingredients

240 mL of Cooked Rice

2 pieces of Seaweed

Equipment

Bamboo Sushi Mat

Arrange the sliced mushrooms, asparagus, and a small amount of wasabi along the center of the rice.

Ingredients

240 mL of Cooked Rice

15 mL of Asparagus

240 mL of Mushrooms

5 mL of Wasabi

Equipment

Bamboo Sushi Mat

Roll the sushi tightly using the bamboo mat, then use a sharp knife to cut the roll into uniform slices.

Equipment

Bamboo Sushi Mat

Sharp Sushi Knife

Sharp Knife

For the nigiri, shape small portions of rice into balls and press a slice of prawn, tuna, or salmon onto the top of each.

Ingredients

240 mL of Cooked Rice

225 g of Salmon

15 mL of Tuna

225 g of Salmon Caviar

4 pieces of Shrimp

Serve the sushi and nigiri immediately, accompanied by salmon caviar, extra wasabi, and soy sauce.

Ingredients

225 g of Salmon

225 g of Salmon Caviar

15 mL of Wasabi

30 mL of Soy Sauce

Equipment

Serving Dish