Name: Grilled Seafood Sushi with a Spicy Chifa Sauce
Yield: Serves 4
Cuisine: Japanese
Ingredients: 2 tbsp light soy sauce; 150 g (5½ oz) baby squid with tentacles; 4 scallops (about 120g (4oz)); 12 medium-sized prawns (shrimp) (about 150g (5½oz)); 8 spears baby asparagus (about 60g (2oz)); 1 portion of cooked Sushi rice; 1 tbsp rice vinegar; 4 lemon wedges; 1 tbsp sesame oil; 1 tbsp nori seaweed, ripped into 5mm (¼in) pieces; 2 tbsp tobiko eggs; a couple of pinches of Maldon sea salt flakes; 150 g (5½ oz) clams; 3 tbsp finely chopped chives, plus 1 tbsp extra to garnish; 1 tbsp toasted white sesame seeds, plus extra to garnish; a sprinkle of shichimi pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Nikkei Cuisine

By Luiz Hara

Published 2015

About

This is a firm favourite of mine, and a dish I like to serve family style on a large platter. A type of maze-sushi (where ingredients are mixed into the rice to flavour it), this is a colourful and visually impressive dish of sushi rice topped with a selection of delicious seafood and a spicy, creamy sauce, all finished off under a hot grill (broiler). It is a great all-in-one meal and will be like no other sushi you have ever tried. Perhaps it is to become a future favourite of yours.