The recipe
Ingredients
(serves 3-4)
Tempura maki
• 20g breadcrumbs
• 50g shrimps
• 10g spicy mayonnaise
• 1g nori
• 120g sushi rice
• 15g avocado
• 10g sesame seeds
California maki
• 100g sushi rice
• 1g nori
• 10g Japanese mayonnaise
• 10g crab stick
• 10g cucumber
• 10g tomato
• 10g avocado
• 10g mango
Tuna, shrimp or salmon nigiri
• 40g sushi rice
• 5g wasabi
• 20g tuna, shrimp or salmon
Sashimi
• 60g salmon
• 60g tuna
• 60g king fish
• 60g red snapper
Method
1 To make maki rolls, lay a piece of nori, shiny side down on a rolling mat and spread the rice over it leaving a ½ inch strip uncovered at the top and bottom.
2 Place the desired filling down the uncovered nori on the edge closest to you. Using the mat, start to roll the sushi tightly. Start the side nearest to you and roll away from you.
3 When the sushi’s rolled, use the rolling mat to squeeze the sushi so it doesn’t unroll when you cut it.
4 Using a very sharp knife, cut the sushi into six or eight pieces, depending on how thick you like your sushi.
5 To make the nigiri, hold the top ingredient in your left hand by lightly pinching it. Simultaneously, form a ball of sushi rice with your right hand, but keep it quite loose.
6 Rub the wasabi on your index finger and onto the ingredient and then place the sushi rice onto the top ingredient. With your right index finger and thumb, set the length of the sushi rice and with your left thumb; press on the centre of the sushi rice to make a dimple.
7 To make the sashimi, wash the fish with cold water and pat dry with a clean paper towel.
8 Slice off any dark areas, in fish like tuna (these can be blood vessels and are best avoided).
9 Use a very sharp knife to slice the fish along the grain in a motion downward towards you. Avoid sawing the fish. Cut the fish into bitesize pieces about ¼ to ½ inch wide and 1 inch to 1 ½ inches long.
10 Arrange fish slices on the plate, layer fish and arrange into a pattern and garnish with wasabi and pickled ginger.
The restaurant
Name: Wokcano
Cuisine: Asian
Modern Asian is the name of the game at Wokcano. The restaurant’s decor of dark wood and bright crockery ensures that diners are treated to a fresh and modern experience. With a range of contemporary Asian fusion dishes including some traditional favourites, Wokcano caters for a wide range of tastes. Chinese hospitality is well represented as guests are treated to pots of teas after every meal.
