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Recipe details are AI-generated from the video and may contain errors — for reference only.
Mix 3 tbsp rice vinegar, 2 tbsp sugar, and 1 tsp salt to make sushi vinegar, pour it into 4 bowls (600g) of steamed rice, and gently mix with a rice paddle until evenly incorporated. Cover the bowl with a damp cloth to keep it moist and warm.
Watch out
Must be covered with a damp cloth, otherwise the surface of the sushi rice will dry out and ruin the texture.
Knives are extremely sharp when handling sashimi; press your fingers firmly on the edge of the ingredient to avoid slipping and cutting yourself.
Ensure you buy 8 pieces of fresh sashimi-grade salmon. Place the salmon on a wooden cutting board, observe the grain, and slice against the grain in one clean motion per slice to ensure it is tender and easy to chew.
Watch out
Never saw back and forth when slicing sashimi, otherwise the surface will be uneven and ruin the texture.
Arrange 8 pieces of sashimi-grade tuna on the cutting board, cut into strips, then dice finely. Add 0.5 chopped green onions and chop together using the tataki method. Place in a small bowl and garnish with a little white sesame.
Watch out
The tuna cubes must be thoroughly chopped and blended with the green onions, otherwise the texture will be too loose.
Cut 12 cooked prawns into small pieces on the cutting board and place them in a glass bowl. Add 1 tbsp mayonnaise and 0.5 tsp ebiko, mix thoroughly with a spoon until the prawns are coated into a rich creamy mixture.
Watch out
The amount of mayonnaise and ebiko can be adjusted to taste, but mix well to avoid being overly rich in spots.
When cutting the avocado, the blade needs to pierce the flesh around the pit; hold the fruit firmly to avoid slipping and cutting your fingers.
Place 1 avocado on the cutting board, cut around the pit to halve it, and twist a knife into the pit to remove it. Cut in half again, peel off the skin, slice thinly, and arrange on a small plate. Drizzle with a little lemon juice to prevent browning.
Watch out
Cutting avocado can be slippery and risky
wearing gloves is recommended
Take 8 refrigerated oba leaves in the palm of your hand and gently clap them once. Use the air impact to break the cell walls and release their fresh aroma.
Watch out
Tap with moderate force to avoid crushing the oba leaves.
Stack 8 sheets of sushi seaweed on the cutting board and cut them into 1/4 smaller pieces using a chef knife (or fold by hand or cut with scissors).
Watch out
Seaweed easily absorbs moisture and softens
store properly after cutting
Line the bottom of a large round plate with oba leaves, and arrange the sliced salmon, negitoro, shrimp mayo, avocado slices, crab sticks, and egg strips neatly on the plate, served with cut seaweed sheets and sushi rice.
Watch out
Arrange ingredients in clear sections so guests can easily pick their favorite flavors.
Take a small 1/4 sheet of seaweed, place a small spoonful of sushi rice on the left side (don't use too much rice so you don't get full too quickly), add your favorite filling (like negitoro, shrimp mayo, or avocado salmon) on top of the rice, roll it up by hand into a small temaki, and enjoy with soy sauce.
Watch out
Do not put too much rice on the seaweed sheet, otherwise you will get full too quickly and miss out on variety.
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