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Avo / Prawn / Salmon Maki
🇿🇦 South AfricaSushi

🍣 Avo / Prawn / Salmon Maki

Classic sushi maki.

ShellfishFish

Videos

How to roll Maki

How to make Avo Maki

Pre-rolling sushi

How to cook sushi rice

How to sharpen your sushi knife

Food Safety & Handling

What the SOP says about the ingredients in this recipe.

COOKING THE PRAWNSprawn
SOP 9 · Food Book
The ordered amount of prawns will be removed from the container. Place the butterflied prawns on the grill, flesh side down, and grill until the flesh turns white, then turn the prawns over onto the shell, grill the prawns further until the shell turns pink.
PRAWN MARINADE DO NOTSprawn
SOP 9 · Food Book
Don`t pour the marinade ingredients over the prawns and then try and distribute the ingredients throughout the mixture. Don`t use the prawns from the marinade longer than 2 days. Don’t throw the butterflied prawns into the container, pack them neatly. This will ensure quick placing of the prawns on the grill when an order comes, through. Once the kitchen closes, wipe the container down. Move any left over prawns into the cold room. Use these prawns first using the FIFO guidelines. Each 568g portion contains: Typical energy as sold per 100g: 642kcal/2648kJ 182% 372g 531%
EQUIPMENT NEEDED TO PRODUCE PRAWNSprawn
SOP 9 · Food Book
Flat top grill Spatula Large spoon Scale · 10g OR 15g Spicemate · 10ml OR 15ml cooking oil 5g OR 8g Cajun

Ingredients

  • •1/2 Nori sheet
  • •80g Sushi rice
  • •25g Avocado (Avo)
  • •3 Cooked sushi prawns (Prawn)
  • •25g ()

Garnish

  • •5g Wasabi
  • •10g Ginger
  • •1g Pickled onion

Equipment

  • Chopping board
  • Sushi knife
  • Rolling mat

Method

  1. 1Put the rice on the rough side of the Nori, gently spreading it out.
  2. 2Place the filling in the middle of the rice.
  3. 3Gently roll without pressing too hard.
  4. 4Shape with your rolling mat, ensuring there are no fillings sticking out of the ends.
  5. 5Cut into 6 even pieces.
  6. 6Plate and garnish with wasabi, ginger and pickled red onion.

Plating

Small coloured plate.

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.
SECTIONS OF THE SUSHI BARSECTIONS OF THE SUSHI BARSECTIONS OF THE SUSHI BARSECTIONS OF THE SUSHI BARSECTIONS OF THE SUSHI BARSECTIONS OF THE SUSHI BARSECTIONS OF THE SUSHI BARSECTIONS OF THE SUSHI BARSECTIONS OF THE SUSHI BAR