Chirashi Sushi Don

 

1. Devein the shrimp,
2. Skew the shrimp along the vein. Remove the excess tip of the tail, scrape the tail with knife.
3. In a pot, boil water.
4. Prepare ice bath with salt.
5. Put the shrimp in boiling water until cooked. Put in ice bath, put also the octopus in ice bath.
6. Dry the shrimp. Peel off the shell except for the last segment near the tail.
7. Remove the skewer. Transfer to 1/4 hotel pan with cling wrap.
8. Cut the octopus to slant rondel, 1/4 inch in width.
9. Soak the tuna in ice water with salt. Pat dry.
10. In cambro, with ice and salt below, cover and layer it with foil. Put the tuna wrapped in cling wrap on foil. Chill.
11. Cut the tuna 1/2 inch rondel. Cut against the grain.
12. Cut the mackerel in 1/4 inch slant rondel.
13. Cut the kani in bias.
14. Cut the tamago in 1/2 inch rondel.
15. Wash hands with vinegar sushi rice vinegar.
16. Arrange the following in the bowl: handful of sushi rice, 3 tamago, 3 chilled shisho leaves, 3 tuna, 3 shrimp, 3 octopus, 3-5 mackerels, spicy tuna, crab stick, calamansi, gari, beneshoga, wasabi and tobiko.

 

 

 

 

OTHER COMPONENTS:

TAMAGO (Japanese Rolled Omelet)

1. In a bowl, beat the egg completely, add in sugar, mirin, light soy sauce, salt. Whisk until dissolved.
2. Prepare a bamboo mat, covered with plastic wrap.
3. Warm the tamago pan, on a medium high heat, add in oil, swirl, remove the excess oil.
4. Add in 1 ladle of the egg mixture. Turn down the fire to low heat. Fold the egg in three parts.
5. Oil the pan with soaked paper towel. Add in another ladle of egg mixture. Repeat the process until all the egg mixture is used.
6. Transfer to bamboo mat. Fold. Chill.

 

Spicy Tuna Temaki

1. Small dice the tuna.
2. Mince the spring onion
3. In a bowl, add in mayonnaise, sesame oil, sriracha, togarashi, and salt. Mix.
4. Add in small dice tuna. Smash.
5. Transfer to container, add in spring onion. Chill.