Name: Sushi Night (寿司パーティー)
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: Serves 4–6
Cuisine: Japanese
Ingredients: 1 jar ikura (salted salmon roe); 10 large raw prawns (shrimp); 10 sheets nori seaweed; 10 lettuce leaves – oak leaf, or whatever you prefer; 5 okra pods; 150 g (5½ oz) sashimi-grade tuna fillet; 1 tablespoon raw (demerara) sugar; 4 eggs; 150 g (5½ oz) sashimi-grade organic salmon fillet; 1 tablespoon soy sauce; 1 cucumber; 10 shiso (perilla) leaves

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
1 hr 20

Appears in

Tokyo Cult Recipes

By Maori Murota

Published 2015

About

Ingredients

Fillings

1 cucumber
4 eggs
1 tablespoon raw (demerara) sugar

Method

Cut the cucumber into thin batons about 4 cm (1½ in) long. Make a Japanese omelette with the eggs, sugar and soy sauce, then cut into 4 cm (1½ in) slices. Cut the salmon fillet into two 5 cm (2 in) wide pieces, then into 6 mm (¼ in) slices. Cut the tuna into 6 mm (¼ in) slices. Remove the heads of the prawns and insert skewers along their backs. Cook them

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Ingredients

Fillings

Method

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