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Guests can enjoy 3 different types of Sashimi, 8 pieces of Nigiri Sushi, and 2 types of kinds of Maki roll. Make sure you get Sushi Grade Fish, and feel free to get the seafood you like! This recipe is good for sharing, and great value for money.
Make sure that you have all your Sushi-grade seafood ready and kept refrigerated/cool prior to slicing.
If the sushi just needs to be cut, then first start off with cooking your sushi rice. Place the rice and water into a rice cooker. Cook the rice according to the “white rice” setting on the rice cooker.
When the rice has finished cooking, evenly pour the seasoned rice vinegar all over the rice. Toss the rice around to further distribute the rice vinegar, taking care to be gentle, and not mash the rice.
Now your rice is ready to be used! Let your rice cool off, and in the meantime, start slicing your fish for the sushi and sashimi, and maki roll.
With all your seafood prepped, it is now time to put things together. Place the seaweed (Nori) on a bamboo mat, then cover the sheet of seaweed with an even layer of prepared sushi rice. Smooth gently with the rice paddle.
Layer the filing of your Maki Roll on top of the rice, just off the centre of the Nori Sheet, then roll the bamboo mat firmly. Once you get your roll, Slice with a sharp knife, and enjoy with soy sauce and wasabi.
Use the same batch of rice to make your Sushi. Just layer the extra slices of Sashimi on top of your rice balls.
As for the Sashimi, just lay them out on your serving plate, get creative!
COVID - 19 Update: The safety and well-being of our guests and colleagues remains a top priority. In light of the current situation, kindly note that Sushi will remain temporarily closed, until further notice in accordance with government regulations.
Experience traditional flavors of Japan in a simple and relaxed environment.