Chef’s Special* Recipe
Nigiri Sushi – Ebi, Maguro, Sake, Tamago; Kake Udon, Shrimp & Vegetable Tempura
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Ingredients
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Sushi Rice
Nigiri Toppings
Kake Udon
Tempura
Method
Prepare Sushi Rice
- 1
Cook the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a rice cooker and cook according to the manufacturer's instructions. Once cooked, let it cool slightly.
- 2
Season the Rice
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the warm rice using a wooden spatula. Allow the rice to cool to room temperature.
Prepare Nigiri
- 3
Form the Nigiri
Wet your hands with water to prevent sticking. Take a small amount of sushi rice (about 2 tablespoons) and shape it into an oval. Top each piece with a slice of ebi, maguro, sake, or tamago.
Prepare Kake Udon
- 4
Cook the Udon Noodles
Boil water in a pot, add the udon noodles, and cook according to package instructions. Drain and set aside.
- 5
- 6
Serve Udon
Divide the cooked udon noodles into bowls and pour the hot broth over them. Garnish with sliced green onions.
