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The Crunch
🇿🇦 South AfricaSushi Platters

🍱 The Crunch

A crunchy-textured platter of rock shrimp tempura, Golden Crunch Prawn Cali, cucumber maki and saucy panko salmon futomaki.

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The Crunch

How to plate sushi platters

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

  • •4 Rock shrimp Tempura rolls
  • •4
  • •6 Cucumber maki
  • •6

Garnish

  • •5g Wasabi
  • •10g Ginger

Equipment

  • Chopping board
  • Sushi knife
  • Rolling mat

Method

  1. 1Prepare the cucumber maki.
  2. 2Prepare the .
  3. 3Prepare the rock shrimp tempura.
  4. 4Prepare the saucy rolls.
  5. 5Lay a chopstick in the center of a large coloured plate to keep a straight line.
  6. 6Place the to the left of the chopstick, down the side of the plate.
  7. 7Place the to the right of the chopstick at the top of the plate.
  8. 8Place the maki below the Golden Crunch rolls, in the center of the plate on the right of the chopstick, 3 on their sides and 3 upright.
  9. 9Place the 4 pcs of Rock Shrimp Tempura upright to the right of the chopstick at the bottom of the plate.
  10. 10Place the wasabi and ginger on the right of the plate.
  11. 11Remove the chopsticks.

Plating

Large coloured plate

Notes

  • •Take away: 2x Large Sushi Container
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