Shogun Set Recipe

Rinse the rice under cold water in a fine-mesh sieve until the water runs clear (about 6–8 washes). Drain for 10 minutes.

Combine rinsed rice and 2.2 cups water in a rice cooker or a medium pot. If using a pot, bring to a boil over medium-high heat, then reduce to low, cover, and simmer 15 minutes. Remove from heat and let stand, covered, 10 minutes.

While rice cooks, warm rice vinegar, sugar and salt in a small saucepan or microwave until sugar dissolves. Do not boil. Let cool to room temperature.

Transfer cooked rice to a large wooden or plastic bowl. Gently fold in the vinegar mixture with a wooden spatula using cutting and folding motions to avoid smashing grains. Fan the rice or let it cool to room temperature. Keep covered with a damp cloth until assembly.

Slice the salmon and tuna against the grain into 8 slices each, about 1/4"–1/2" thick and 2–3 inches long. Keep fish cold until assembly.

Moisten your hands with a little water mixed with a drop of rice vinegar to prevent sticking. Take about 2 tablespoons (roughly 20–25 g) of sushi rice, gently form into an oblong ball (nigiri shape) without compressing too tightly.

Lightly smear a small amount of wasabi on the underside of each fish slice (to taste). Place the fish on top of the rice ball and press gently to adhere. Arrange on a serving plate and serve with pickled ginger and soy sauce.

Set up a bamboo rolling mat covered in plastic wrap. Place one nori sheet shiny-side down on the mat.

With wet hands, spread about 3/4 cup of prepared sushi rice evenly over the nori leaving a 1-inch strip at the far edge uncovered.

For California roll: arrange shredded imitation crab mixed with 1 tbs Japanese mayonnaise, and a few slices of avocado along the near edge. For cucumber roll: arrange cucumber juliennes along the near edge.

Lift the mat edge and roll firmly but gently away from you to form a tight cylinder. Seal the edge with a little water on the bare nori. Using a sharp wet knife, slice each roll into 6–8 pieces, wiping the knife between cuts. Garnish with sesame seeds if desired.

Combine the finely diced tuna with Sriracha, 1 tbs Kewpie mayonnaise, toasted sesame oil and 1 tsp toasted sesame seeds in a bowl. Taste and adjust heat or seasoning.

Place a nori sheet on the plastic-covered mat. Spread 3/4 cup sushi rice on the nori leaving 1-inch bare at the far edge. Arrange the spicy tuna mixture in a line near the close edge (you can also make an inside-out roll with rice on the outside if you prefer).

Roll tightly, seal with water, and slice with a sharp wet knife into 6–8 pieces. Drizzle a little unagi sauce or serve it alongside for dipping.

Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Use a thermometer to maintain temperature.

For batter: put the flour in a bowl. In a separate bowl, whisk the egg with ice-cold sparkling water. Pour the cold egg mixture into the flour and stir briefly — batter should be lumpy and cold; do not overmix.

Pat shrimp dry, lightly dust with flour, then dip into the tempura batter, allowing excess to drip off. Fry 2–3 shrimp at a time until golden and crisp, about 2–3 minutes. Remove to a rack or paper towel-lined plate to drain. Keep warm in a low oven if making ahead.

Arrange tempura shrimp with remaining sushi components and serve with soy sauce, ponzu, and unagi sauce for dipping. Garnish rolls with sliced green onions and toasted sesame seeds as desired.

Pour soy sauce into small dipping bowls. Place unagi sauce in a squeeze bottle or small bowl for drizzling. If using ponzu, place in a separate bowl.

Finish plated set with a sprinkle of green onions and toasted sesame seeds over rolls and tempura, and arrange pickled ginger and wasabi on the side.