Mother’s Day Chef’s Select Recipe
An indulgent lunch set featuring twelve pieces of Aburi Oshi, specialty rolls, and miso soup.
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Ingredients
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Aburi Oshi
Specialty Rolls
Miso Soup
Method
Aburi Oshi Preparation
Prepare Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions. Once cooked, mix rice vinegar, sugar, and salt, and fold into the rice gently.
Prepare Salmon
Lightly sear the fresh salmon fillet using a blow torch or a grill until the surface is slightly charred. Slice into thin pieces.
Assemble Oshi
Layer sushi rice in a rectangular mold, followed by nori, then salmon. Press down firmly and repeat until all ingredients are used. Cut into 12 pieces and lightly sear the top again before serving.
Specialty Roll Preparation
Make the Rolls
On a bamboo sushi mat, place a sheet of nori and spread a thin layer of sushi rice over it. Add crab meat, sliced avocado, and cucumber. Drizzle spicy mayo and sprinkle tempura flakes. Roll tightly and slice into pieces.
Miso Soup Preparation
Prepare the Soup
In a pot, bring dashi stock to a simmer. Whisk in miso paste until fully dissolved. Add cubed tofu and wakame. Simmer for another 5 minutes.
Finish with Green Onions
Ladle the soup into bowls and garnish with sliced green onions. Serve warm.