Japanese Sushi

Ingredients

• octopus1.0 serving
• prawns1.0 serving
• tuna1.0 serving
• salmon1.0 serving
• salmon caviar1.0 serving
• japanese sticky rice1.0 serving
• lava seaweed1.0 serving
• wasabi1.0 serving
• asparagus1.0 serving
• shiitake mushrooms1.0 serving

Directions

1. 1

   Rinse the Japanese sticky rice under cold water until the water runs clear, then cook it in a rice cooker with the appropriate amount of water.

2. 2

   While the rice cooks, slice the tuna and salmon into thin strips about 1/2 inch wide.

3. 3

   Peel and devein the prawns, then boil them in salted water for 2 minutes until pink. Drain and let cool.

4. 4

   Blanch the asparagus in boiling water for 1 minute, then plunge into ice water. Drain and cut into 2-inch pieces.

5. 5

   Slice the shiitake mushrooms thinly and sauté in a pan with a little oil for 3 minutes until tender. Season with soy sauce if desired.

6. 6

   Lay a sheet of lava seaweed on a bamboo sushi mat, shiny side down. Spread a thin layer of cooked rice over the seaweed, leaving a 1-inch border at the top.

7. 7

   Arrange the tuna, salmon, prawns, asparagus, shiitake mushrooms, and salmon caviar in a line across the center of the rice. Add a small amount of wasabi.

8. 8

   Using the mat, roll the sushi tightly away from you, applying gentle pressure. Seal the edge with a little water.

9. 9

   Slice the roll into 8 pieces using a sharp knife, wiping the blade between cuts. Serve with soy sauce, pickled ginger, and extra wasabi.