🇨🇾 CyprusSushi
🍣 Nigiri
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 tale and belly of sal…
ShellfishFishIngredients
- •3 x 15g (45g total)
- •
- •3 sushi prawns
- •
- •3 x 15g slices of (45g total)
- •TUNA
- •3 x 15g slices of tuna (45g total)
Garnish
- •Ginger
- •Wasabi
Equipment
- White Chopping Board
- Rolling Mat
- Sushi Knife
Method
- 1Roll each of the 15g portions into a pillow.
- 2Place the pillows on the chosen topping, without squeezing the too hard.
- 3Turn both the and the topping over, holding gently.
- 4Shape the nigiri by gently pressing it between your fingers.
- 5Ensure that the ends are pushed gently down.
- 6The completed Nigiri must be firm but not too tight, and bite sized.
- 7Plate 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 tale and belly of for nigiri.