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280 cc rice
260 cc water
4 teaspoons sake
Sushi rice seasonings:
40 cc rice vinegar
2 teaspoons sugar
1 teaspoon salt
Sushi fillings and toppings:
3 sheets nori, cut in half
2 slices smoked salmon
3 thinly sliced lemon
1/2 cucumber, thinly sliced
Ikura (salmon roe)
Sakura denbu (pink fish flakes)
1 small fillet of squid (sashimi quality)
1 pirella leaf, cut into thin strips
Seasoned ground chicken:
50 grams ground chicken
1 tablespoon soy sauce
1/2 tablespoon sake
1/2 tablespoon mirin
1 tablespoon sugar
1 tablespoon water
1/4 teaspoon grated ginger
Shredded egg omelette:
1/2 teaspoon sugar
1/2 teaspoon salt
Combine uncooked rice,water and sake and cook in a rice cooker according to manufacturers' instructions. Season with sushi rice seasonings, making sure to mix well.
Make the seasoned ground chicken by combining all ingredients into a frying pan. Cook over medium heat until all liquid has been absorbed.
To make the shredded egg omelette, grease frying pan with some oil and heat on medium heat. Combine eggs, sugar, salt and black pepper and mix well. Pour it into frying pan and make a very thin omelette. Once it's cool enough to touch, slice into thin strips and set aside.
Once sushi rice is cooled, divide into 6 even portions.
Take a portion of sushi rice and place half onto the bottom of a block sushi mold. Smooth out to flatten. Then lay a half sheet of nori on top. Arrange various fillings on top, then top with the other half of sushi rice.
Add various toppings on top and press down on the sushi using the sushi mold.
Repeat with the rest of the rice, fillings and toppings.
Cut each block of sushi into 8 blocks.
Arrange the blocks of sushi in a random fashion onto a serving platter.
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