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🇿🇦 South AfricaSushi Platters

🍣 Sushi 16 Platter

16-piece platter: saucy salmon futomaki, rock shrimp tempura and prawn maki, with wasabi and ginger.

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Sushi 16 Platter

How to plate sushi platters

Ingredients

  • •6 saucy futomaki (pre-roll base)
  • •4 rock shrimp tempura (pre-roll base)
  • •6 prawn maki

Garnish

  • •5g wasabi
  • •10g ginger

Equipment

  • Chopping board
  • Sushi knife
  • •Chopsticks
  • Rolling mat
  • Airtight container

Method

  1. 1Prepare the prawn maki.
  2. 2Prepare the rock shrimp tempura.
  3. 3Prepare the saucy futomaki.
  4. 4Lay a chopstick in the centre of a large coloured plate to keep a straight line.
  5. 5Plate the rock shrimp tempura to the right of the chopstick, at the bottom of the plate.
  6. 6Plate the prawn maki to the right of the chopstick, at the top of the plate.
  7. 7Place the futomaki on the left of the chopstick, in a line with each piece overlapping the next, and drizzle the sauce in a zig-zag pattern over the top.
  8. 8Place the wasabi and ginger on the right of the plate.
  9. 9Remove the chopsticks.

Plating

Large coloured plate.

Plate

Tips

  • •Dipping your knife in tezu helps you make cleaner cuts through the sushi rolls.
  • •Pre-service prep (busy stores) @11:30 & 17:00: management to set par levels of pre-rolled items per service.
  • •Pre-roll rock shrimp tempura to par level.
  • •Pre-roll futomaki but do NOT deep fry yet — store in an airtight container in the fridge.
  • •Take away: large sushi container with rock shrimp (4pc) & maki (6pc); large sushi container with saucy futomaki (6pc).
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