Sushi EzeeBuy SushiMake SushiSushi BarsMaking Someone'SMaking Sushi At HomeComplete SushiBeginners AlikeFinest SeafoodForwardSushi Making Kit comes with the tools you need to make your own sushi at home, just add your choice of seafood! Sushi Kit For 2 260g (Serves 2) Meal Kit for Making Sushi Rolls Kit contains: 1 x Sushi recipe, 1 x Boil in the bag rice 150g, 1 x Sushi seasoning 30ml, 2 Nori sheets, 1 x  Rolling mat, 1 x Ginger 50g, 1 x Soy sauce 15ml, 1 x Wasabi paste 10g. Additional shopping list:  Tinned Tuna Chunks in Brine, Mayonnaise, Cress, Smoked Salmon, Avocado, Lemon, or your own choice of fillings! Boil in the bag rice: Rice Sushi seasoning: Spirit vinegar, Sugar, Rice vinegar, Salt.(Sulphites), Water, Salt, Acidity regulators [E330, E296, E260], Sweeteners [E951, E954, E950, E955], Preservative [E202]. Contains a source of Phenylalanine. Soy sauce: Water, Soybeans, Wheat, Salt. Wasabi paste: Horseradish, Sweetener [E420]*, Rice bran oil, Water, Salt, Wasabia japonica (4.5%), Potato starch, Stabiliser [E1400], Acidity Regulator [E330], Thickener [E415], Colours [E100, E133], Natural flavouring.*Excessive consumption may produce laxative effects.

Nori (Roasted seaweed): Seaweed. *This pack contains a sachet of moisture absorbent. Do not eat and keep away from children. AllergensSee ingredients in bold. Storage InstructionStore in a cool, dry place. Once contents are opened, consume on the same day. UsageTo Make1 x Tuna-Mayonnaise & Cress Futomaki Roll1 x Salmon & Avocado with Lemon Juice Futomaki RollPut the rice bag into a medium-sized saucepan and add enough water (ideally, 3-4 cups) to cover the rice bag, soaking evenly.Bring to the boil and simmer on a low heat for 11-12 mins with the lid on. 1.2. Turn off the heat and drain the water using a sieve; return to the saucepan and leave to stand for 25-30 mins with the lid on. Do not open the lid! 1.3. Remove the rice from the bags and transfer into a large bowl. Fold Sushi Vinegar into the rice. Please take care not to scald yourself!Wait until the rice cools down to a warm temperature before rolling the Sushi.While the rice is cooking:- Chop the avocado into thin strips about 1-2cm wide.- Drain the brine from the tuna and mix with mayonnaise and washed cress to taste.

2.1. Place a sheet of nori onto the bamboo rolling mat.Spread half of the cooked rice in a thin layer as evenly as possible over the nori, leaving a 1cm gap at the top and bottom as you will need this to seal the roll. 2.2.  Lay the salmon over the rice and squeeze lemon juice on top. Place the avocado along the length of the nori. 2.3. Begin rolling the nori carefully and evenly around the filling, using the mat to help shape it, rolling away from you and pressing firmly. Finish by pulling the bamboo mat away from you, and roll the nori around itself so that it seals the roll. 2.4.  Once the roll is complete, press down firmly on the mat helping to compress the roll slightly so that it keeps its shape. For the Tuna-Mayonnaise & Cress Roll, place the mixed Tuna-Mayonnaise on the rice in a line, then roll the nori in the same way as the salmon & avocado with lemon juice roll.3.1. Remove the rolled sushi from the rolling mat and place onto a dry chopping board. 3.2.  Using a very sharp knife, cut the roll in half.

3.3.  Cut the 2 halves into 4 even lengths, making 8 sushi rolls. Wash the knife after cutting each roll to prevent the rice from sticking to it and to ensure a cleaner cut 3.4.  Serve with soy sauce and wasabi paste. how much sushi do you need to eat to get mercury poisoningEat sushi ginger between sushi rolls to cleanse the palate.sushi chef training online You might also like to try…-Cutting the Nori in half to make Hosomaki rolls.-Different fillings, such as: Crab sticks-mayonnaise & lettuce, cucumber & plum paste, fried prawn, etc.sushi takeout midtown west Product of OriginProduced in more than one country, packed in the UK for Tazaki foods ltd.sushi train order form

FaLang translation system by FabobaGreg Morrison fell in love with sushi when he moved to Japan in 2010 to teach English at a school a couple of hours outside Tokyo. Although he enjoyed tasting lots of different Japanese food, more often than not he found himself at the sushi restaurant closest to his apartment. When he returned home a few years later, he decided to try his hand at rolling his own sushi. “It’s such a simple dish but I enjoyed the challenge of putting together unusual rolls or just trying to make rolls as neatly as chefs do in restaurants.” He struggled to find ingredients that were readily available in Japan, and so he came up with the idea for an online store called Naked Sushi. Launched last year, it sells kits that have everything needed to make authentic sushi at home (except the fresh bits). There are two kits available: Kyoto, a starter kit for $39 which makes about 100 pieces of sushi, and Osaka, which sells for $79 and has everything you need to get into some pretty serious sushi making (you could even throw a sushi party.)

Greg very kindly sent us a sample of the Osaka kit to try and we had great fun playing around with it, creating our own little sushi party. We set the table with a cloth covered in bright red cherries, and lit a divine candle with a sweet cherry blossom smell (appropriately named Osaka, one of the TÄNDA Modern Cities Collection). We found some pretty Japanese-themed plates, made up a jug of Rochester ginger and soda water, and off we went. What fun we had! Sushi is simply a combination of vinegared rice with fish, vegetables and seaweed, but is it easy to make? Well, it is, and it isn’t. For a start, it’s important to have good, fresh ingredients on hand. We went overboard a bit here, and had everything from asparagus, cucumber, avocado and homegrown chives, to prawns (both plain and tempura) and a beautiful piece of ocean trout to fill our rolls. It takes a certain technique to get the filling and the rolling right, although both of Greg’s kits come with a fantastic cheat sheet that shows in very simple diagrams how to make nigiri (hand-pressed sushi), temaki (hand rolls), hosomaki (thin rolls), futomaki (fat rolls) and uramaki (inside-out rolls).

The cheat sheet has step-by-step instructions for making the vinegared rice. The kit includes a huge 2.27kg packet of Nishiki sushi rice and we were really pleased with the results – it tasted great and held its shape well. We’ll be eating sushi rice for a long time to come, as a few cups went a long way. The Osaka kit contains enough to make 200 pieces of sushi, as well as a curry sauce mix to which you add chicken and onions. We got two meals for two people out of the curry. Twelve sachets of miso soup are included, along with panko breadcrumbs and tempura batter mix. We dipped prawns, eggplant, zucchini and mushrooms in the tempura batter, and found that these along with the sushi were a meal in themselves. The curry we left for another day. Greg says he only includes ingredients that he likes using himself, and in the Osaka kit, that means Kikkoman soy sauce, Jumbo wasabi paste, Shichimi Togarishi 7-spice pepper mix, nori seaweed sheets (2 packets of 10), roasted sesame seeds, sushi seasoning vinegar and pickled ginger.

We used only a small portion of some of the ingredients, and the rest will keep us going for quite some time. Ingredients can be ordered individually if you need to re-stock. A bamboo rolling mat and 8 chopsticks are included in the kit, so you literally don’t have to think of anything apart from a few fresh ingredients. We felt the Osaka kit was very keenly priced for the range and quality of ingredients it offers, and when you consider that it also includes a great little book, Sashimi & Sushi: The Art of Japanese Food Made Simple, by Yasuko Fukuoka, it really is terrific value. That, coupled with the convenience the kit offers, definitely makes this a win-win for those who want to get into making their own sushi and for people who are interested in Japanese food and culture. The kits are delivered anywhere in Australia and would make a perfect gift. Greg is offering a 10% discount if you use the discount code FOODWINETRAVEL10 when you order either of the kits before February 29.