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IngredientsMethod
🇬🇧 United KingdomEpic Sushi

🦑 Firecracker Calamari Roll

An inside-out roll topped with fried calamari heads, sriracha mayo and a teriyaki drizzle.

MolluscsGlutenEggSoySesame

Videos

Firecracker Calamari Roll

Firecracker Calamari Roll (v2)

Pre-rolling sushi

How to cook sushi rice

How to sharpen your sushi knife

How to use the blow torch

How to sauce our sushi

Frying calamari

Ingredients

  • •110g heads
  • •½ Nori sheet
  • •120g Sushi rice
  • •2g Sesame seeds
  • •25g Avocado
  • •10g Pickled red onion
  • •15ml Sriracha mayo
  • •15ml Teriyaki Sauce
  • •1g Spring Onion
  • •For 4pc, halve the recipe

Garnish

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

Plating

Small coloured plate

Plate

Tips

  • •Dipping your knife in Tezu helps you make cleaner cuts through the sushi rolls.

Notes

  • •Take away: Large Sushi container

Equipment

  • Chopping board
  • Sushi knife
  • Rolling mat
  • 1 x Squeezy bottle

Method

  1. 1Fry the heads according to OB standards.
  2. 2Spread the rice onto the rough side of the Nori.
  3. 3Sprinkle Sesame seeds over the rice.
  4. 4Turn the nori with the rice over.
  5. 5Place the fillings in the middle on top of the nori.
  6. 6Roll up gently without pressing too hard.
  7. 7Cut the roll into 8 even pieces and plate on the left.
  8. 8Top each piece with 1ml of Sriracha Mayo.
  9. 9Top each piece with a head.
  10. 10Drizzle the Teriyaki sauce over in a zig-zag pattern.
  11. 11Sprinkle Spring Onion.
  12. 12Garnish with ginger, wasabi & pickled red onion, on the right of the plate.