Tips and Techniques for Making perfect Sushi at Home

Making sushi at home will become easier with practice. But it is always good to keep a few things in mind as you are making your first attempts and even throughout your career as a sushi shokunin. Herein I have compiled a list of tips that even I have to remind myself of sometimes when I get the urge to make sushi at home. Making sushi at home is not a breeze, but the fruits of your efforts will be worth it.

Remember to buy sushi grade fish or other seafood if you intend to eat anything raw. Otherwise you risk illness from parasites and bacterial contamination. And handle your food carefully, being particularly careful to keep your raw ingredients well chilled when not in use. Avoid cross contamination! Never let your raw ingredients touch anything other than your utensils and the food you intend to eat it with (N.B. Catalina Offshore Products is where I get most of my fish).

When working with the sushi rice remember to keep your hands moist otherwise the rice will stick to your hands as much as itself. Keep a bowl of water nearby and continue to moisten your hands as you go. Or rinse under a faucet if your hands become too sticky.

Don’t overwork the rice, either when seasoning or when creating the bed for nigiri sushi or maki. Your sushi rice needs air to make good sushi. Rice paste just doesn’t cut it (and that’s an ingredient for a subsequent section of this website… Desserts!)

Avocado can be slippery. Try to cut it into manageable slivers instead of chunks that will shoot out of your maki (cut roll). Placing it down before other ingredients can help it to stay in place while rolling your maki.

Some of the harder to find garnishes can be grown in your backyard. Daikon and Shiso (perilla) are available online and can be planted in your garden for use all summer. Daikon can also be stored for the winter in a root cellar or similar conditions. Just beware, plant shiso in an isolated container (like a planter) because it will spread fast and take over any area in which it grows. I learned this the hard way.

A sharp knife is your friend. Hone it before you use it for your sushi session. There are even special knives that an itamae will use to cut the fish called a bento knife. Whle this is a great tool, it is by no means required. But they are great to use if you have one. A dull blade will crush your maki, so have a sharp knife and use a clean motion with very little pressure to cut your maki. Your lack of effort will be rewarded.

Keep your knife blade barely wet when cutting your maki (cut roll). This will facilitate a clean cut so as to not crush the roll. A good way to do this is to dip the knife tip in a bowl of water and turn it so that the tip points up. Tap the handle on the table to let gravity do the work of sending the water down the cutting edge.

Keep your workspace clean. Stray rice can mess up making that next roll. Drops of water will make your nori gummy and difficult to work with.

Making sushi and especially maki is not easy. Think about what you are doing and keep practicing. Your first few attempts will almost certainly not turn out they way you want. Try not to get discouraged and it will become easier over time. If it has been a while since you made sushi, you may be rusty as well so keep that in mind and don’t expect your first attempt to turn out well.

If your maki doesn’t stay closed or falls apart you may have put in too much rice or filling. Don’t overstuff! Try to pay attention to how much of each you put on and don’t overdo it. Remember, you want a relatively thin layer of rice on the nori sheet, about ¼ of an inch thick or less and well aerated. You should also have at least one inch and up to ¼ of the nori sheet free of rice at the closing end or the roll will end up too large. Any leftover nori can be cut off the roll before it is sliced into pieces.

If you are getting frustrated with making maki, take a breather and make some temaki (hand rolls). They are much easier and just as satisfying. They look nice too.

The water you may keep near you can also be used to moisten the edged of the nori sheet to help it stay closed when making regular maki and gunkan maki (battleship rolls).

No one will be able to see the cat footprints in the rice after your maki is rolled up, so keep going and pretend it never happened.

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Sushi powers Andy Murray to victory in Davis Cup

Two-time Grand Slam winner, Andy Murray is well-known for his strict health regime. In order to forge a successful career, eating the right foods is of paramount importance and can make the difference between winning and losing. Like many tennis players, the Scotsman sustains himself on an unremarkable combination of fish, rice, vegetables, potatoes and steak.

However, during a recent Davis Cup victory of the United States, the team captain was seen tucking into large quantities of sushi – in fact he’s been known to consume up to 50 portions a day. His choice of meal raised a few eye-brows among the media and crowd, as did his skilful use of chopsticks. Sushi isn’t exactly the first dish that comes to mind when we think of the kinds of foods an athlete requires, in order to maintain such high levels of fitness.

But Sushi is actually extremely effective at replenishing tired muscles. The combination of carbohydrates and protein really help a tennis player’s body recover between matches. According to various fitness coaches, the rice found in sushi contains glycogen which helps the muscles and the liver during a process known as the ‘glycaemic window’. This window, which lasts approximately one hour after a match, is the optimum time for a tennis player to eat. And considering the physicality of Murray’s playing style, it’s particularly important that he replaces all the lost protein.

Considering the amount of travelling Murray does, finding a good sushi restaurant can be rather challenging for his team. Although it’s easy to find sushi in Central London other world destinations aren’t blessed with many Japanese restaurants or outlets. So ‘Team Murray’ often stores hand-made sushi in ice coolers as a precaution.

There are also other players who’ve taken to eaten one of Japan’s favourite foods including Serena Williams – baseball star Alex Rodriguez is also partial to sushi. And its benefits have recently been recognised by the Australian Institute of Sport who has recommended sushi to all its athletes.

Most types of cooked fish used with sushi are low in calories and fat and provide numerous nutrients. Care does need to be taken however regarding the choice of side items such as soy sauce – these can be high in sodium and calories. Cardiovascular health can also be improved thanks to certain oils found in the fish. Things like salmon, sardines and mackerel are known to contain high levels of EPA and DHA omega-3 fats. Vitamin E is also present which is fat-soluble and acts as a rather effective antioxidant. This serves to maintain the immune system and guard against heart-disease.

Brown rice seems to have more benefits than white. In fact it’s an excellent source of the ant-oxidant, manganese as well as minerals such as selenium and magnesium. The latter two can help repair damaged cells and ward off osteoporosis respectively. Short-grain varieties of brown rice are more beneficial for those looking for healthier options and are lower in calories.

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Which Sauce Should I Have With My Order ?

Sauces are an integral feature to all types of Japanese cuisine and really help to bring out the best in your chosen dish. However, with the sheer variety offered by most restaurants, it can sometimes be tricky to decide on the most suitable sauce/dish combo – this can sometimes be an issue for those not in the know about the subtleties of Japanese food. So we’ve put together a brief guide that should help you make the most of your meal, the next time you decide to go Oriental.

Duck Rolls – Hoi Sin

The ubiquitous duck roll is found on most menus. And the best way to compliment this delicious dish is to order Hoisin sauce. Ingredients include sweet potato, wheat or rice as well as soybeans and white distilled vinegar. The resulting sweet and salty taste of the sauce, together with its thick texture, is the perfect accompaniment.

Eel – Unagi

Eel, like most fish, can be rather salty – so choose unagi to take the edge off. It derives from soy sauces and is made using sweet rice wine and sugar. The sweet and thick texture of Unagi sauce is more commonly used with eel dishes and can really help to offset the saltiness.

Fried Prawn Katsu – Tonkatsu

Tonkatsu is a sweet and spicy sauce that goes very well with katsu dishes such as fried pork or chicken cutlets. It consists of vegetables and fruit and also includes over 10 spices including soy sauce, sugar and vinegar.

Chicken Rolls – Teriyaki

Teriyaki sauce is often used for seasoning or marinating and suits numerous dishes – there are four main ingredients: soy sauce, sake, sugar and ginger. If you’ve chosen chicken rolls as your starter or main course, teriyaki will compliment it beautifully.

Spicy Dishes – Spicy Mayo

A westernised condiment which proves rather popular in the West. It’s pretty versatile and can be used as an accompaniment to a variety of dishes including sushi and sushi rolls. It also suits spicy foods and really adds an extra zing to the overall flavours.

Gyozas – Sweet Chilli

Gyozas dumplings are dough-wrapped ground meat and vegetable parcels which offer a delicious alternative to the more well-known sushi dishes which prove so popular. If you’re ordering a sauce to go with them, opt for sweet chilli sauce. The sweet and spicy flavours offer a superb taste combination.

Spicy Prawn – Wasabi Mayonnaise

Wasabi is a traditional condiment for sushi and sashimi. The pungent sauce, although simple in its creation, is also rather versatile and proves the ideal addition to other seafood dishes such as spicy prawns, snow crab rolls and salmon.

Hopefully the above guide will help you decide on the most suitable sauces and condiments to choose with your order. If you’d like to sample some of these combinations yourself, please feel free to visit our main site and browse our menu. All of the above mentioned dishes are readily available for home delivery in London.

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What are Maki Rolls?

Sushi delivery aficionados should be rather familiar with maki rolls, especially those living in the West. For those not in the know, maki or makizushi is basically the most common type of sushi served outside Japan. It consists of a variety of ingredients including rice and crispy seaweed and is often cylindrical in shape. The roll is traditionally prepared with the use of a bamboo mat, known as a makisu and can be wrapped in nori, omelette, cucumber, soy paper and shiso leaves. And like most Japanese cuisine, the dish has a number of delicious variations. Here’s a run-down of the most popular.

Futomaki

The Futomaki roll usually features nori as its wrap and is cylindrical in shape. There are normally two, three or four fillings such as bamboo shoots, kampyo gourd and cucumber. Non-vegetarian ingredients can include omelette, fish roe, whitefish flakes and chopped tuna. Futomaki was traditionally eaten during the Setsubun Festival in the Kansai region of Japan, although its consumption has since spread across Japan.

Hosomaki

Hosomaki is a scaled down sushi roll and consists of a cylindrical nori wrap with a single filling: cucumber, sliced carrots, kanpyo or avocado. It is usually intended as a palate-cleaner when eating raw fish with other kinds of dishes and is rather effective at cleansing the taste-buds of fishy flavours so that the other dishes can be properly appreciated.

Teakkamaki

This is a variation of the Hosomaki Roll and uses raw tuna as its filling. It originated from gambling dens known as tekkaba and has become an extremely popular, light snack in Japan.

Negitoromaki

This too is similar to the Hosomaki but instead comprises of scallion (negi) and chopped tuna (toro) as the main fillings. There’s also a Westernised version known as Tsunamayomaki that uses mayonnaise with canned tuna.

Ehōmaki

Ehomaki is more elaborate than its counterparts and is composed of up to seven different ingredients such as egg, eel, shiitake mushrooms and Kanpyo egg. Numerous other fillings are also used, especially with Westernised versions. Ehomaki is also eaten during the Setsubun Festival and like Futomaki, is now consumed on a more general basis in Japan.

Temaki

One of the largest sushi rolls, the Temaki consists of a cone-shaped piece of nori with a large dollop of ingredients which spill out of the wider end. Various types of raw fish can be used as fillings including tuna and salmon. It usually spans around 4 inches and is eaten with the fingers – chopsticks are next to useless given the rolls size! Etiquette demands that the Temaki be eaten quickly, before the nori cone absorbs the filling’s moisture and becomes soggy. Thus, Japanese takeaway versions are carefully wrapped in plastic film to protect against this.

The above rolls are the most common types of handmade sushi in London and indeed the West. The larger ones should be eaten by hand for the sake of practicality. However, try using chopsticks for the more diminutive versions. Remember to visit our main site, if you’d like any of these delicious maki rolls delivered straight to your door.

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Just how healthy is Sushi?

If you’re planning for a healthier new you, sushi, with all its vitamins, nutrients and fatty acids, could play an extra tasty key role. For many of us, the idea of a balanced diet and regular exercise sounds like hard work, but that’s only because you’re not doing it right. Exercise can be fun. You don’t have to spend 30 minutes pounding up a steep gradient on a treadmill. And likewise, eating healthily is not all broccoli and kale smoothies. Thanks to sushi and all manner of other wonderful foods, being healthy does not have to be dull.

Why are the Japanese so healthy?

On average, the sushi heavy Japanese diet of raw fish, crunchy vegetables and fibre-filled rice contains only 30 percent fat, most of which is of the healthier polyunsaturated variety. So, it’s hardly surprising the Japanese are considered to be some of the world’s healthiest people.

The result of all this healthy eating is a rate of heart disease that’s amongst the lowest anywhere in the world, and a life expectancy that’s one of the highest. Some scientists have even suggested that sushi could go someway to protecting smokers from lung cancer.

If we take a look at the ingredients you’ll find on a typical sushi menu, it’s easy to see why this type of cuisine is considered to be so healthy.

Fish and seafood

Fish is low in calories, specifically white fish like sea bass and red snapper, which have less than 100 calories per 100g. Even the richer red fish, like mackerel, eel and toro (a cut of tuna) have less than 200 calories per 100g. Then there are all those omega-3 fatty acids, which can help to prevent heart disease, arthritis and strokes.

Rice

This staple of the Japanese diet is an excellent source of carbohydrates, and also provides a steady supply of protein. Rice is gluten-free, so it can also be enjoyed by those with allergies. White rice actually contains fewer nutrients than brown rice, but brown rice can block the absorption of iron and calcium into the body.

Wasabi

You know the little splodge of green paste that accompanies your sushi meal, that’s wasabi, and it’s rich in vitamin C. It also aids digestion and has powerful antibacterial properties. If eaten regularly, Japanese scientists believe wasabi can prevent blood clots and aid cancer prevention.

Nori (Seaweed)

Now we’re talking. Seaweed is not only surprisingly tasty (go on, give it a try!), it’s also highly nutritious. Nori is rich in vitamins B1, B2, B6, niacin and vitamin C, and it prevents cholesterol deposits from building in the blood vessels. As a general rule, the darker the seaweed, the better it is.

Ginger

Ginger root serves as a palate cleanser in your sushi delivery meal, and has been shown to aid digestion as well as helping the body fight colds and flu. It can also ease seasickness and flatulence, so if you’re on a date with a flatulent sailor, sushi delivery is definitely the way to go!

Soy sauce

And last but not least, this deliciously salty dipping sauce is made from crushed soybeans, which are high in protein, magnesium, potassium and iron. However, soy sauce is high in salt, so anyone with high blood pressure should probably go easy.

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Eel in Your Sushi? What to Expect

There’s an eel in my sushi! We’re not sure why you sound so surprised, you ordered it!

If you take a leap of faith and order something you’ve never tried before, it’s nice to know what you’re letting yourself in for. In this post we’ll provide you with plenty of insight about this delicious (yes, delicious) delicacy.

Unagi – the freshwater eel

Unagi is the Japanese word for freshwater eel, which is a common ingredient in Japanese cooking. The freshwater eel is not to be confused with the saltwater eel, or Anago in Japanese. Both types of eel must be cooked before they can be eaten. Freshwater eels are typically filleted, grilled and brushed with a sweet soy reduction, then sliced into portion and served as nigiri (individual pieces of fish on rice balls). The saltwater eel is more commonly simmered (sushi) or deep-fried (tempura).

The origins of Unagi

Eel is not an original part of the Edo style sushi menu. The city of Edo, now Tokyo, was famous in the 19th century for its incredible fast food, including sushi, tempura, soba, and of course the unagi. However, unlike the rest of theses delicious morsels, which could be prepared by sushi chefs, the preparation of unagi was considered to be a separate profession as it required so much so skill. The story goes that your standard sushi chef would not even dare to prepare eel because they knew they couldn’t compete with the taste the specialist unagi chefs could create.

What does it taste like?

Unagi is highly nutritious and is rich in protein, vitamin A and calcium. Some say it tastes like a sweet, firm-fleshed white fish, a bit like bass. Cooked properly, eel should be soft, fluffy and flaky, pleasant on the palate and without a fishy or earthy aftertaste. The unagi’s saltwater cousin is slightly less rich and oily, but with a similarly soft texture and sweet taste.

How is it prepared?

The first step is to fillet and then grill the unagi on an open flame. This removes any excess fat which can be found under the skin. It is then steamed to further drain the oil and give the meat that beautiful fluffy texture. It is then grilled again on an open flame while being basted with a delicious eel sauce made from eel trimmings, soy sauce, sake (rice wine) and sugar.

 

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Tired of making misshapen rolls? Hate it when your nori gets all gooey? Not sure how to cook up the perfect sushi rice with the right consistency? Sushi may be all about gorgeous ingredients, but there’ a reason why true itamae (sushi chefs) train for years to perfect their craft…

1. Get the right rice

The very best sushi takes real art to create. The perfect roll, the perfect rice and perfectly prepared seafood; if you want to serve up something special at home, or want to improve your sushi making skills, these top tips will help you make better maki and nail that nigiri!

If you haven’t got the right rice, everything except your sashimi is going to be an absolute disaster. Trust us.

Sushi rice is very different to regular pilau or long grain rice. It contains extra amylose (a special sort of rice sugar) compared to the sort of grains your serve with a curry or coronation chicken! This extra amylose is what makes sushi rice so sticky. You need this stickiness to hold your sushi together. Look for special short grain sushi rice to make sure you’ve got it right.

2. Rinse the rice

Many of our tips are all about rice. That’s because rice is fundamental to the success of your sushi. Being able to cook up the perfect sushi rice is so important that itamae train for up to two years, just to get it right.

When you buy your rice, you’ll find that it’s been processed with extra rice starch powders. This can have a nasty talcy taste and consistency which can make your rice extra goopy after cooking. So, you need to get rid this residue before you get cooking. Give your rice a really good rinse before you get started to make sure your sushi is en pointe.

3. Be vigorous with the vinegar

Unseasoned rice vinegar, sugar and salt are the all-important flavourings which go into your sushi rice after cooking. But, if you wait too long, your seasoning could be a disaster. Make sure you add vinegar as soon as your rice is cooked, otherwise it won’t get absorbed.

4. Nori goes shiny side down

With your rice ready to go, it’s time to get rolling. For rookies, this is often felt to be the trickiest stage in making sushi, but a little practice goes a long way. Keep at it, and you’ll find that your futomaki, uramaki and temaki get better and better every time.

If you’re completely new to this, there’s one important fact to remember: always place your nori shiny side down before you start adding ingredients. Your filling should go on the matte side of the sheet.

5. Keep your knives sharp

A true sushi chef takes great pride in their knives – they’re the tools of the trade after all. Keeping your blades sharp is really important to great sushi. A sharp blade won’t just make sure you slice your ingredients precisely, it will also be your friend when it’s time to slice your rolls. A blunt knife can totally squash your lovingly rolled maki, while a sharp version will glide right through, leaving you with beautifully circular rolls.

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Where did each Sushi Roll Originate From ?

You can probably guess where the world famous California roll comes from, but where do other sushi rolls call home? While the vast majority of sushi rolls originate in Japan, the popularity of sushi all over the world means that there are some unexpected concoctions and creations which other cultures have come up with! Even within Japan, different regions are responsible for different rolls, all depending on local tastes and local ingredients.

1. California Roll

If you’re not quite sure where this contemporary sushi staple comes from, you probably need a geography lesson. Cucumber, crab meat and the distinctly un-Japanese inclusion of avocado are wrapped up in a tasty uramaki (inside out roll) in this South West Coast American take on sushi.

Back in the 1960s,open-minded Los Angeles and Little Tokyo was the place to be for Japanese sushi chefs keen to share their dishes with an unfamiliar American audience. It was here that innovative itamae Ichiro Mashita devised his new delicacy.

2. Philadelphia Roll

Cream cheese is another American addition to the sushi family and its use is exemplified in the much-loved Philadelphia roll, crammed with cream cheese, raw salmon, cucumber or avocado and spring onion.

Unlike the California roll, this sushi’s name doesn’t relate to its place of origin, rather to the inclusion of Philadelphia cheese – which many “true” itamae disapprove of wholeheartedly! The origins of this American roll are lost to history, but the earliest record we’ve found comes from a restaurant in San Diego back in 1985.

3. Futomaki

Today there are hundreds of different types of futomaki from all over the world but, at their root, these big, fat, nori-wrapped rolls originate from the Kansai region of South Central Honshu in Japan. In a tradition which has now spread all over Japan, the people of Kansai eat long, thick uncut futomaki rolls known as ehō-maki (literally: Happy Direction Rolls) to celebrate the Setsubun Festival.

4. Gunkanmaki

Technically these “warship” shaped sushi aren’t rolls, per se, but their origins in the Ginza Kyubey Restaurant in the upmarket Chūō district of Tokyo back in 1941 are clear. Made from an oblong “pad” of sushi rice, wrapped in taller coat of nori and topped with soft, loose ingredients like tobbiko, uni and scallop, this creation had a huge impact on sushi in Japan, offering a new way to use soft ingredients. Why not order up a portion in your next sushi delivery in Central London?

5. Duck & Hoisin Sushi

Meet a true fusion sushi roll. While traditional itamae will be horrified by these contemporary creations, you’ll even find blends like this in your local supermarket. There’s no record of the first use of traditional Chinese flavours in Japanese sushi roll form, but the US is a pretty safe bet.

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Who Are the Most Revered Sushi Chefs in the World

To the layman, you might think becoming a celebrated sushi chef, or even a sushi master (as the very best are known), involves little more than opening a couple of prepacked salmon fillets from the local supermarket and putting them on a plate. Serve with soy and wasabi, perhaps a little ginger, and you have top notch sashimi. Oh, how wrong you can be.

Sadly the self congratulatory pats on the back for becoming an accomplished sushi chef overnight must stop, because there’s much more to it than that. To all you novices out there, a little ball of rice accompanied by a slice of raw fish may look like child’s play, but even the most dedicated sushi students can take two years to master the art, while many will take four.

So just who are the sushi grand masters? In this list of the world’s top 5 we shan’t rank the chefs in order (we’d rather not annoy them as they have extremely sharp knives!). Instead we shall introduce you to five that are among the very best.

Jiri Ono

Despite its humble position in a Tokyo subway station, Jiri Ono’s three Michelin-starred, ten-seater restaurant Sukiyayabashi Jiro is widely considered to be the world’s best. The 89-year old master chef serves a tasting menu of roughly 20 courses and asks that diners make their sushi choices before they arrive to ensure the freshest possible fish.

Hiroyuki Urasawa

You probably wouldn’t associate great sushi with Beverly Hills, but L.A is perhaps surprisingly renowned for its array of top class sushi spots. None can compete with Urasawa’s eponymous restaurant. The tasting menu includes raw rarities such as firefly squid from Japan and oruni from Hokkaido, along with other more traditional elements of Japanese cooking.

Mitsuhiro Araki

If you’re looking for some unbelievably good handmade sushi in London, you’re in luck, because sushi master Mitsuhiro Araki has decided to close his three Michelin-starred Tokyo restaurant Akari, and open its namesake in London. Seating just nine people, this revered sushi superstar personally serves diners across the sushi counter.

Yoshiharu Kakinuma

Yoshiharu Kakinuma is a third generation sushi chef at another three Michelin-starred restaurant, this time in Hong Kong. Despite both his father and grandfather being accomplished sushi chefs, Yoshiharu did not want to train under a family member to ensure any success would be his own. He trained under the sushi master Mr Yoshitake. Yoshitake obviously spotted Kakinuma’s talents early, as it is very unusual for a sushi master to train an apprentice directly.

Yoshiharu Kakinuma now runs the Sushi Shikon restaurant in Hong Kong, one of the island’s best.

Elji Ichimura

NewYork, like London, is a city teeming with sushi delivery and sushi takeaway joints, but for sushi aficionados, the hidden Ichimura restaurant, home to Tokyo trained chef Elji Ichimura, is just a little bit special.

Ichimura is an expert in a technique called shime (curling, pickling and aging fish). This practice enhances the flavour of the fish to produce an extraordinary taste. Ichimura’s specialities include Edomae-style omakase, which includes small bites like grilled Asian eggplant and pressed herring roe.

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Sushi: What is your roll of choice?

Feeling peckish? We know how you roll. But which roll from our London sushi takeaway menu will you choose? To help you narrow down your options, allow us to introduce you to a few of our handmade sushi roll favourites…

Salmon Maki

If you like your sushi traditional and full of simple, clean flavours, salmon maki are an essential part of your next sushi takeaway order. Sushi rice, wrapped around beautiful raw salmon, in a little nori jacket. No muss, no fuss, just yumminess.

Tuna & Avocado Maki

If you love clean, simple sushi ingredients, but want to branch out from salmon, our tasty blend of ripe avocado and glistening raw tuna in a deceptively simple maki is sublime. Soft textures, rich flavours and the freshest ingredients. What more could you ask for?

Crispy Salmon Skin Uramaki

Well, as it turns out, you could ask for a whole lot more!If you love sushi that’s packed with textures, new flavours and exciting new combinations, our crispy salmon skin uramaki is a must-try. Moreishly crispy salmon skin, wrapped up with spring onion and cucumber, then rolled in lightly roasted sesame seeds. If you want even more from your uramaki, just ask for our special tempura coating.

California Uramaki

The California roll is the American speciality sushi which took over the world by way of Little Tokyo in Los Angeles back in the 1960s. This sublime inside out roll (uramaki) is a star on our handmade sushi menu in Central London, coated in flying fish roe and stuffed with crabsticks and ripe avocado. Order yourself a portion in your next sushi delivery!

Vegan Roll

Our brand new, totally vegan sushi roll is full of lively flavours and tantalising textures. Rolled in sesame seeds and packed with piquant radish, kampyo and lush avocado, this vegan sushi roll is a proper mouth-pleaser.

Crispy Soft Shell Crab Futomaki

Love the sweet meatiness of soft shell crab? This is the futomaki for you. Featuring fresh bursts of flying fish roe, gooey richness from avocado and mayonnaise , alongside a delicious hunk of sweet, meaty crab, this is a roll to write home about.

Dragon Roll

Do you want your next handmade sushi delivery to be a showstopper? Our amazing dragon roll will impress any hungry guest. A long, beautifully decorated chain of rolls, full of crispy katsu prawns and soft avocado, rolled in sushi rice and drizzled with sweet unagi sauce. Tah dah!

Rainbow Roll

If you’re looking for something equally impressive, but a little more traditional, our rainbow roll is just plain perfect. A parade of delicious California rolls, topped alternately with salmon and tuna sashimi to create a bright, colourful plate of divinely fresh raw fish. Dive in!

Spicy Tuna Temaki

Of course, sometimes you don’t want to share. And on those occasions, you’d better order up a sushi delivery full of temaki (hand rolls). These one person potions are available with all sorts of ingredients, but for lovers of zing and spice, out spicy tuna temaki (featuring spicy mayonnaise, chillies, cucumber, spring onion and diced tuna) is hard to beat!

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