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Recipe Details
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Kaisen Spicy Roll
Ingredients
30g non fat tuna, cut
30g salmon, cut
30g yellow tail fish
1 tsp tobiko (flying fish roe)
1 or 2 lettuce leaves
5g Japanese cucumber, shredded
1 cup sushi vinaigrette rice
2 tsp assorted wasabi powder
1 green birds eye chilli
2 tsp soya sauce
Nori (baked seaweed)
Pickled ginger
Wasabi
Method
Mould sushi vinaigrette rice and place on the nori. Sprinkle wasabi powder over the surface and flip over onto a sushi mat.
Marinate all raw fish ingredients with soya sauce and chilli.
Arrange the marinated raw fish and Japanese cucumber on the nori.
Roll up using the sushi mat, cut and serve with pickled ginger and wasabi.
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