Sushi recipe: Tom's Teriyaki Salmon

Me and Tom made some delicious sushi.

Here's a quick recipe if you want to go for some yourself.

Teriyaki sauce: 

1/3 cup Saki

1/3 cup Dark Soy sauce

1/3 cup Chinese Cooking Wine (or Mirin)

1 tbsp Sugar (heaped)

1tsp Toasted Sesame Seeds

Since we couldn’t get fresh enough salmon we cooked it in a teriyaki sauce. It was simple to make using the above ingredients in pan, reducing with heat.

We made some pretty kick-ass tempura shrimp; you may want to try that one too. When making the batter remember that lumpiness is a quality you’ll be looking for, makes for a nicer crunch. Also if you can use iced sparkling water, we’re not millionaires, so we didn’t.

Tempura batter:

Egg Yolk

1/2 cup flour

1/2 cup iced water

As for the maki, that’s really up to you. The basics you’ll need are sushi rice and nori (lightly toast in a dry frying pan: seriously only about a minute or so, shiny side down). Pat the rice down on the non-shiny side of the nori, leaving about an inch of empty space at the top. Then load up your maki with whatever fillings you might want: crab sticks, shrimp, sliced cucumber or avocado, like I said, whatever: go nuts. Then roll up that bad-boy on your sushi mat, moisten the inch of nori you left empty and seal the deal. Delicious.

Serve with saki, green tea (for drinking) and soy sauce (for dipping).

It was delicious, go for it- totally do-able.