🇨🇾 CyprusSushi
🍣 Maki
Ensure that the sushi rice is cooked correctly. Cook fresh rice every day. Always use fresh ingredients. Follow the correct procedures for cooking the prawns. Skewering, boiling, peeling. Use the offcuts of salmon aft…
ShellfishFishIngredients
- •1/2 nori sheet
- •80g
- •CUCUMBER
- •25g cucumber
- •AVO
- •25g avocado
- •
- •4 sushi prawns
- •
- •25g
- •TUNA
- •25g tuna
Garnish
- •Ginger
- •Wasabi
Equipment
- White Chopping Board
- Rolling Mat
- Sushi Knife
Method
- 1Put the on the rough side of the Nori, gently spreading it out.
- 2Place the filling in the middle of the .
- 3Gently roll without pressing too hard.
- 4Shape with your rolling mat, ensuring there are no fillings sticking out of the ends.
- 5Cut into six even pieces.
- 6Plate and garnish with wasabi, and ginger.
Plating
Small Sushi Plate
Notes
- •Ensure that the is cooked correctly.
- •Cook fresh every day.
- •Always use fresh ingredients.
- •Follow the correct procedures for cooking the prawns. Skewering, boiling, peeling.
- •Use the offcuts of after filleting for maki.
Food Safety & Handling
What the SOP says about the ingredients in this recipe.
SECTIONS OF THE SUSHI BARmaki
SOP 7 · Sushi
2 The maki-roller’s station
The maki roller is responsible for the following:
Rolling of all sushi.
Keeping his/her area clean.
Maki roller section
Without display
With display
With more chefs in service
SUSHI
The correct station lay out is important for efficient service.
Being prepared before having to produce sushi means that you can focus on the sushi
making process and complete the task effectively and efficiently.
*ingredients may vary amongst territories.
