Japanese sushi and miso soup

Yield: 1 servings

Measure Ingredient
\N \N Cooked octopus
\N \N Cooked prawns
\N \N Raw tuna
\N \N Salmon caviar
\N \N Japanese sticky rice
\N \N Lava seaweed
\N \N Wasabi
\N \N Asparagus
\N \N Shiitake mushrooms
\N \N Chicken stock
\N \N Diced tofu
\N \N Chopped seaweed
\N \N Soy sauce
\N \N Shiitake mushrooms

SUSHI

MISO SOUP

Sushi (Recipe 1): Pour cooked rice into tray. Finely slice the salmon and tuna. Put seaweed down on a sushi mat and press rice down on to it.

Slice mushrooms and asparagus into pieces and lay along the rice.

Add the wasabi. Roll the sushi and cut into slices.

Serve with salmon caviar, wasabi and soy.

Sushi (Recipe 2): Squeeze the rice into balls and press the prawns, tuna or salmon into the top

Miso Soup: Boil the chicken stock in a wok. Chop the seaweed and mushrooms and put in a bowl with the tofu.

Pour the chicken stock over the top and serve.

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Carlton Food Network

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