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Yutaka food guide

Sushi Kit For 2 260g (Serves 2)

Information:

Meal Kit for Making Sushi Rolls

Kit contains: 1 x Sushi recipe, 1 x Boil in the bag rice 150g, 1 x Sushi seasoning 30ml, 2 Nori sheets, 1 x  Rolling mat, 1 x Ginger 50g, 1 x Soy sauce 15ml, 1 x Wasabi paste 10g.

Additional shopping list:  Tinned Tuna Chunks in Brine, Mayonnaise, Cress, Smoked Salmon, Avocado, Lemon, or your own choice of fillings!

Content:

Ingredients

  • Boil in the bag rice: Rice
  • Sushi seasoning: Spirit vinegar, Sugar, Rice vinegar, Salt.
  • Ginger: Ginger (59%) (Sulphites), Water, Salt, Acidity regulators [E330, E296, E260], Sweeteners [E951, E954, E950, E955], Preservative [E202]. Contains a source of Phenylalanine.
  • Soy sauce: Water, Soybeans, Wheat, Salt.
  • Wasabi paste: Horseradish, Sweetener [E420]*, Rice bran oil, Water, Salt, Wasabia japonica (4.5%), Potato starch, Stabiliser [E1400], Acidity Regulator [E330], Thickener [E415], Colours [E100, E133], Natural flavouring.
    *Excessive consumption may produce laxative effects.
  • Nori (Roasted seaweed): Seaweed.
    *This pack contains a sachet of moisture absorbent. Do not eat and keep away from children.

Allergens
See ingredients in bold.

Storage Instruction
Store in a cool, dry place. Once contents are opened, consume on the same day.

Usage
To Make

1 x Tuna-Mayonnaise & Cress Futomaki Roll
1 x Salmon & Avocado with Lemon Juice Futomaki Roll

1. To Prepare…
(Rice)

1.1. Put the rice bag into a medium-sized saucepan and add enough water (ideally, 3-4 cups) to cover the rice bag, soaking evenly.
Bring to the boil and simmer on a low heat for 11-12 mins with the lid on.

1.2. Turn off the heat and drain the water using a sieve; return to the saucepan and leave to stand for 25-30 mins with the lid on. Do not open the lid!

1.3. Remove the rice from the bags and transfer into a large bowl. Fold Sushi Vinegar into the rice. Please take care not to scald yourself!
Wait until the rice cools down to a warm temperature before rolling the Sushi.

(Fillings)
1.4. While the rice is cooking:
- Chop the avocado into thin strips about 1-2cm wide.
- Drain the brine from the tuna and mix with mayonnaise and washed cress to taste.

2. To Roll…
2.1. Place a sheet of nori onto the bamboo rolling mat.
Spread half of the cooked rice in a thin layer as evenly as possible over the nori, leaving a 1cm gap at the top and bottom as you will need this to seal the roll.

2.2.  Lay the salmon over the rice and squeeze lemon juice on top. Place the avocado along the length of the nori.

2.3. Begin rolling the nori carefully and evenly around the filling, using the mat to help shape it, rolling away from you and pressing firmly. Finish by pulling the bamboo mat away from you, and roll the nori around itself so that it seals the roll.

2.4.  Once the roll is complete, press down firmly on the mat helping to compress the roll slightly so that it keeps its shape.

For the Tuna-Mayonnaise & Cress Roll, place the mixed Tuna-Mayonnaise on the rice in a line, then roll the nori in the same way as the salmon & avocado with lemon juice roll.

3. To Cut…
3.1. Remove the rolled sushi from the rolling mat and place onto a dry chopping board.

3.2.  Using a very sharp knife, cut the roll in half.

3.3.  Cut the 2 halves into 4 even lengths, making 8 sushi rolls.
Wash the knife after cutting each roll to prevent the rice from sticking to it and to ensure a cleaner cut

3.4.  Serve with soy sauce and wasabi paste. Eat sushi ginger between sushi rolls to cleanse the palate.

You might also like to try…
-Cutting the Nori in half to make Hosomaki rolls.
-Different fillings, such as: Crab sticks-mayonnaise & lettuce, cucumber & plum paste, fried prawn, etc.

Product of Origin
Produced in more than one country, packed in the UK for Tazaki foods ltd.

 

 

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