Japanese Cooking Master Class II | Otao Kitchen
Japanese Cooking Master Class Jan Mar May Jul Sep Nov Makizushi- Sushi Rolls with Seasonal Fish and Vegetables Miso Shiru - Seasonal Miso Soup Seasonal Tempura
Ingredients
- 200g of sushi-grade salmon, or kingfish, sliced into 1x1x20cm batons
- 1/2 cucumber, sliced thinly, seeds removed
- ½ avocado, sliced
- 10g gari - pickled ginger
- ½ tsp wasabi
- 6 sheets of nori seaweed, cut in half
- 1 tbsp Tosajoyu (for dipping)
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