Ingredients:
- 1 sheet of nori seaweed
- 80 gm of sushi rice
- 20 gm of thinly sliced asparagus [boiled]
- 40 gm of Japanese egg omelet
- 30 gm of caviar
- 40 gm of Japanese wagyu beef [grilled]
- 10 ml teriyaki sauce
Sushi vinegar
- 270 ml of rice vinegar
- 50 gm of salt
- 150 gm of sugar
- ½ piece of dashi kombu (dried seaweed)
- 1-piece lemon [slice cut]
- 1-piece orange [slice cut]
Boiled rice
- 100 gm of Japanese rice
- 100 ml of water
Teriyaki sauce
- 100 ml soy
- 100 ml sake
- 100 mi mirin
- 50 g of sugar
For the sushi vinegar: Prepare by gently cooking all the ingredients(except orange and lemon) over low heat for 5 minutes, ensuring they don’t boil. Then, incorporate kombu (dried seaweed) and let it cool. Once it’s cold add lemon and orange, and store in an airtight container.
For the sushi rice: Begin by rinsing the rice under running water for at least 5 minutes, then cook it in a rice pot with water. Next, mix with prepared sushi vinegar with a ratio of (1kg of cooked rice with 160ml of sushi vinegar).
For the teriyaki sauce: add all ingredients to the saucepan, bring it to a boil over medium heat and continuously stir the sauce until the sugar has dissolved, lower the heat to medium and simmer until the sauce is thickened.
To assemble sushi rolls: Place a sheet of nori on a sushi mat, spread sushi rice evenly on top, and add cooked wagyu beef, asparagus, and Japanese omelet down the center. Then roll the nori tightly, and slice it into 6 pieces for serving.
Garnish with caviar and teriyaki sauce on top on top
