Japanese Buffet Recipe

Cook sushi rice

Rinse the short-grain rice under cold water until the water runs nearly clear. Drain and combine with 360 ml water in a rice cooker or heavy pot. Cook according to rice cooker instructions or bring to a boil, reduce to low, cover and simmer 12–15 minutes. Let rest 10 minutes off heat.

While rice cooks, heat rice vinegar, 2 tbs sugar and 1 tsp salt in a small saucepan just until sugar dissolves; cool to room temperature.

Transfer hot cooked rice to a wide nonreactive bowl. Pour the vinegar mixture over the rice and fold gently with a wooden spatula using cutting and fanning motions to cool and season the rice; aim for glossy, slightly sticky rice. Cover with a damp cloth until ready to use.

Slice the tuna and salmon into 5–7 mm thick sashimi slices if not pre-sliced. Keep chilled on a bed of crushed ice or in the refrigerator until plating.

Assemble nigiri and maki

For nigiri: wet your hands, shape 20–24 small oval rice portions (about 20 g each). Dab a little wasabi on one side of each sashimi slice and press over rice gently. For simple hosomaki: place a nori sheet shiny side down, spread a thin layer of rice leaving 1–2 cm at the top, place cucumber or a strip of fish in the center, roll tightly with a sushi mat and slice into 6 pieces. Serve sashimi and sushi with soy sauce, pickled ginger and wasabi.

Make tare (glaze)

Combine 60 ml soy sauce, 60 ml mirin, 60 ml sake and 2 tbs sugar in a small saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves. Reduce heat and simmer 6–8 minutes until slightly thickened. Cool and reserve.

Thread chicken, mushrooms and scallion pieces onto soaked bamboo skewers, leaving a little space between pieces for even cooking. Make about 12 skewers.

Preheat a grill or heavy skillet to medium-high and lightly oil. Grill skewers 3–4 minutes per side, brushing with tare during the last 1–2 minutes of cooking to create a glossy glaze and ensure chicken reaches 74°C (165°F). Rest briefly, then brush a final thin coat of tare before serving. Serve with lemon wedges and extra tare for dipping.

Prepare ingredients and batter

Pat shrimp dry and make 3 shallow diagonal cuts on the inner curve to prevent curling. Lightly dust shrimp and vegetables with 1 cup all-purpose flour to help batter adhere. In a bowl, combine 1 cup cake flour, 1 beaten egg and 300 ml ice-cold sparkling water — mix very lightly with chopsticks or fork; small lumps are fine. Keep batter chilled over an ice bath; don't overmix.

Heat oil in a deep pot to 170–180°C (340–360°F). Test by dropping a little batter — it should sizzle and float up immediately.

Working in small batches, dredge shrimp/vegetables in a little flour, dip into batter, then gently lower into hot oil. Fry shrimp 2–3 minutes until pale golden and vegetables 2–4 minutes depending on thickness. Turn as needed for even color. Remove with a slotted spoon to a wire rack or paper towel-lined tray to drain. Keep warm in a low oven (80°C/175°F) if making large batches.

Serve tempura with tentsuyu (tempura dipping sauce) and grated daikon on the side; squeeze lemon wedge if desired.

Miso soup

Bring 800 ml dashi to a gentle simmer. Put 4 tbs miso paste in a ladle or small bowl, add a little hot dashi and dissolve into a smooth slurry. Stir the miso slurry back into the pot (do not boil once miso is added). Add cubed tofu and rehydrated wakame, warm through for 1–2 minutes, then remove from heat. Serve immediately.

Prepare quick cucumber salad: toss thinly sliced cucumber with 1 tbs rice vinegar (not included), 1 tsp sugar and a pinch of salt; sprinkle toasted sesame seeds and a little furikake if desired.

Arrange all components buffet-style: sushi & sashimi on chilled platters, kushiyaki skewers on warm plates with extra tare, tempura drained and served immediately, miso soup in a thermal pot or ladled fresh, and condiments (wasabi, soy sauce, pickled ginger, Japanese mayonnaise, lemon wedges) available for guests.