California Rolls & Salmon Nigiri

You will need:

California Rolls

• Sushi rice
• Japanese wine vinegar
• Avocado
• Nori 
• Sesame seeds
• Mayonaise
• Crab meat

Nigri

• Very fresh salmon
• Wasabi
• Sushi rice
• Japanese wine vinegar

1. Cook the rice, once ready, mix with the vinegar and keep refrigerated until cool
2. Slice the avocado in long thick strips
3. Use a rolling mat and cover it in seran wrap before lightly sprinkling sesame seeds over it
4. Place a layer of rice over the rolling mat and place down the nori sheet
5. On the side closest to you put down the avocado, crab meat and some mayonaise
6. Roll it up and slice it with a sharp knife

1. To make the nori, with wet hands ball the rice
2. With a very sharp knife finely slice the salmon
3. Place a small amount of wasabi between the samlon and rice before you lay the salmon on the rice

Tempura

• 1 egg
• 1 cup of flower
• 1 cup of ice water
• Tiger shrimp
• 1 zucchini 
• Mushrooms
• An eggplant (aubergine)
• Carrots
• Oil for frying

For the tempura dipping sauce:

• 1 cup of water
• 1 tablespoon of dashi 
• 1/4 cup of mirin
• 2 tablespoons of soy sauce

1. Wash the shrimp and vegetables
2. Prepare the tempura batter by mixing together the water, flour and egg and for the dipping sauce, simply mix together all the ingredients listed
3. Slice the mushrooms in half and the other vegetables in long thick strips
4. Heat the oil
5. Dip the veggies and shrimp in the batter before dropping them in the oil. Allow them to cook until the outsides are crispy and golden
6. Lay them on a sheet of paper towel before serving

Edamame

A delicious snack, commonly served in Japan with a cold beer.

You will need:

• 1 pound of fresh edamame (soy beans)
• 2 tablespoons of salt and more for garnish depending on how much salt you like

1. Wash the pods and remove the stems
2. In a pot of water, boil the edamame with the 2 tablespoons of salt and let them cook for about 4 minutes
3. Drain them and garnish with salt
4. When eating them, suck the pods and eat the beans inside, leaving the pods aside

Avocado Maki

You will need:

1. A ripe avocado
2. Nori sheets
3. Rice
4. Japanese rice vinegar
5. Ginger, wasabi and soy sauce for garnish

Steps:

1. Wash and cook the rice either in a pot or rice cooker
2. When the rice is cooked, mix the rice vinegar throughout it and leave the rice in the fridge to cool
3. While it cools, finely slice the avocado
4. Once the rice has cooled, lay  down the rolling mat and place the nori over it
5. Spread the rice all over of the way over the nori, leaving half an ich on either edge without rice
6. Place your avocado slices on the rice near to the edge of the mat
7. Lift the mat and tightly roll it up, shaping it into a square if you would like to
8. Brush water with your finger over the outside edge of the nori without rice and press it against the roll so it sticks
9. With a sharp knife, cut the roll into pieces and serve with wasabi, ginger and soy sauce

Miso Soup

• 4 cups of water
• Just over 3/4 of a cup of clean tofu
• 1/4 of a cup of miso paste
• 1/3 of a cup of minced spring onions
• 1/3 of a cup of sliced mushrooms
• 25 grams of kelp (seaweed)

1. Wash the mushrooms and spring onion and finely chop them
2. In a pot, place the water and add the mushrooms, cook on a high heat until the mushrooms are nearly cooked
3. Add the miso paste, spring onions, kelp and tofu and let the soup cook for another 10 minutes

Shrimp Tempura Maki

You will need:

• 1 avocado
• 1 carrot
• 1 cucumber
• Nori (seaweed sheets)
• 1 & 1/2 cups Sushi rice
• 2 cups of water
• Ginger
• Japanese soy sauce
• Wasabi
• A bamboo rolling mat
• 3 tablespoons of Japanese rice vinegar
• Sesame seeds
• 1 egg
• 1 cup of flower
• 1 cup of ice water
• A full handful of tiger shrimp
• Mayonaise (optional)
• Canola or sunflower oil (any generic cooking oil really)

Steps:

1. Wash and cook the rice either in a pot or rice cooker
2. When the rice is cooked, mix the rice vinegar throughout it and leave the rice in the fridge to cool
3. Deshell and wash the shrimp
4. Slice the spines of the shrimp so they are straight, only remove the tails if you want to
5. To make the tempura, whisk together the egg, flower and water in a bowl
6. In a pan, heat the oil
7. Be sure your shrimp are dry and then dip them in the tempura batter holding the tails and drop them in the oil
8. Cook them until the outsides of the shrimp are golden brown, then lay them on a place with paper towel to get rid of any excess oil
9. While the rice cools, peel the cucumber and finely slice it along with the avocado
10. Grate the carrot
11. Once the rice has cooled, lay  down the rolling mat and place the nori over it
12. Spread the rice all over of the way over the nori, leaving half an ich on either edge without rice
13. Sprinkle the sesame seeds lightly over the rice
14. Place your grated carrots, avocado and cucumber slices on the rice near to the edge of the mat and very lightly top it with mayonaise
15. Place the shrimp on top of the vegetables and mayonaise. If you have kept the tails, leave the them so they will be outside your roll on either end, slice off a tail of an additional piece of shrimp and place it in the middle
16. Lift the mat and tightly roll it up, shaping it into a square if you would like to
17. Brush water with your finger over the outside edge of the nori without rice and press it against the roll so it sticks
18. With a sharp knife, cut the roll into pieces and serve with wasabi, ginger and soy sauce

Vegetarian Maki

Delicious, easy, healthy vegetarian sushi rolls - probably the easiest and quickest meal

You will need:

• 1 avocado
• 1 carrot
• 1 cucumber
• Tofu
• Olive oil
• Nori (seaweed sheets)
• 1 & 1/2 cups Sushi rice
• 2 cups of water
• Ginger
• Japanese soy sauce
• Wasabi
• A bamboo rolling mat
• 3 tablespoons of Japanese rice vinegar
• Sesame seeds

Steps:

1. Wash and cook the rice either in a pot or rice cooker
2. When the rice is cooked, mix the rice vinegar throughout it and leave the rice in the fridge to cool
3. While it cools, peel the cucumber and finely slice it along with the avocado
4. Slice the tofu into strips and fry it in olive oil on each side until it i crispy
5. Grate the carrot
6. Once the rice has cooled, lay  down the rolling mat and place the nori over it
7. Spread the rice all over of the way over the nori, leaving half an ich on either edge without rice
8. Sprinkle the sesame seeds lightly over the rice
9. Place your grated carrots, avocado, tofu and cucumber slices on the rice near to the edge of the mat
10. Lift the mat and tightly roll it up, shaping it into a square if you would like to
11. Brush water with your finger over the outside edge of the nori without rice and press it against the roll so it sticks
12. With a sharp knife, cut the roll into pieces and serve with wasabi, ginger and soy sauce