Variado De Maki, Nigiris & Tempura De Verduras Recipe

Rinse the short-grain rice in cold water until the water runs clear (3–5 rinses). Drain and let sit 10 minutes.

Combine rinsed rice and 360 ml water in a rice cooker or saucepan. If using a saucepan, bring to a boil, reduce to low, cover and cook 15 minutes; remove from heat and rest covered 10 minutes.

Meanwhile, heat rice vinegar, sugar and salt in a small saucepan or microwave just until sugar dissolves. Do not boil. Cool to room temperature.

Transfer cooked rice to a large shallow bowl. While still hot, gently fold in the vinegar mixture with a wooden paddle or spatula using cutting-and-fanning motion to cool and give gloss to the rice. Cover with a damp cloth and keep at room temperature until assembly.

Prepare fillings: cut cucumber into long matchsticks, slice avocado thinly, and julienne tuna and salmon if not already done.

Lay one nori sheet shiny side down on a bamboo sushi mat (optional). Wet your hands, take about 3/4 cup (approx. 130 g) of sushi rice and spread it evenly over the nori leaving a 2 cm (¾ in) margin at the top edge.

Arrange a line of filling 3–4 cm from the bottom edge: choose tuna or salmon with cucumber and a couple of avocado slices. For variation, make some rolls with only cucumber+avocado (vegetarian).

Roll tightly using the mat, pressing gently to compact. Seal the top edge with a little water. Repeat to make 5–6 rolls total.

Using a sharp knife moistened with water, slice each roll into 6–8 pieces. Wipe the knife between cuts for cleaner slices. Place on a serving platter.

Make a spicy mayo by mixing the mayonnaise with Sriracha to taste and serve in a small dish alongside the maki.

Cut salmon and tuna into thin slices about 6–7 cm long and 2.5 cm wide, roughly 0.5 cm thick.

Wet your hands. Take about 2 tablespoons (approx. 20–25 g) of sushi rice and shape it into an oblong mound by pressing gently between your palms.

Smear a small dab of wasabi on one side of a fish slice, then place the fish, wasabi side down, over the rice mound and press gently to adhere. Repeat to make about 8–10 nigiri (split between salmon and tuna).

Arrange nigiri on the platter with pickled ginger and small dishes of soy sauce for dipping.

Prepare vegetables: slice sweet potato thinly lengthwise (2–3 mm), cut zucchini into batons, slice bell pepper into strips and clean shiitake caps.

Heat vegetable oil in a deep pot to 170–175°C (340–350°F). Use a thermometer for accuracy.

Make the batter just before frying: in a bowl, lightly beat the cold egg, add iced sparkling water, then sift in the flour, cornstarch and baking powder. Mix briefly with chopsticks or a fork — do not overmix; some lumps are fine. Keep batter cold (set bowl in ice if ambient is warm).

Working in small batches, dip vegetables into the batter to coat lightly, then carefully lower into the hot oil. Fry until golden and crisp, about 2–3 minutes for thin pieces, longer for sweet potato slices (3–4 minutes). Do not overcrowd the pot.

Remove with a slotted spoon to a wire rack or paper towel-lined tray. Keep warm in a 90°C (200°F) oven if making ahead and serving all together.

Make the dipping sauce (tentsuyu): combine dashi, soy sauce and mirin in a small saucepan. Bring just to a gentle simmer, then remove from heat. If using grated daikon, place a small amount in the bottom of each dipping bowl and pour sauce over it.

Arrange tempura on the serving platter with the dipping sauce. Serve immediately alongside the sushi platter.