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Tuna, sea bass and trout nigiri and British tuna rolls
Fruit and vegetables
3g kombu
seaweed
5g kombu
seaweed
gari (pickled
ginger
)
Tins, packets and jars
450g/1lb Japanese
sushi rice
sushi rice
(see above)
4
nori
sheets
360g/12½oz
sushi rice
(see above)
Cooking ingredients
100g/3½oz
rice vinegar
70g/2½oz caster
sugar
20g/½oz
salt
170g/6oz sushi
vinegar
(see above)
150g/5½oz
soy sauce
tsukuri
soy sauce
(see above)
30g/1oz fresh
wasabi
(or
wasabi
paste)
salt and
sugar
, for curing the trout
fresh
wasabi
(or
wasabi
paste)
Meat, fish and poultry
40ml/1½fl oz
mirin
5g
bonito
flakes
100g/3½oz lean tuna (akami), suitable for eating raw
100g/3½oz
sea bass
fillet, skinned and pin boned, suitable for eating raw
100g/3½oz
trout
fillet, skinned and pin boned, suitable for eating raw
Other
40ml/1½fl oz sake
2 shiso leaves
5g
yuzu
kosho
1 fresh
yuzu
200g/7oz lean tuna (akami), suitable for eating raw
100g/3½oz medium-
fatty
tuna (chu-toro), suitable for eating raw
100g/3½oz
fatty
tuna (o-toro), suitable for eating raw
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