Planning Your At Home Sushi Night
SHOPPING LIST
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1 lb loin of Mitch’s Catch albacore tuna
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1 pack of Mitch’s Catch albacore tuna
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Sushi rice
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Rice wine vinegar
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Nori sheets (dried seaweed)
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Sushi roller
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Saran wrap (to cover the sushi roller and keep it fresh)
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The Marinade or soy sauce
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Pickled ginger (we love Ginger People sushi ginger)
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Chili P
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Cucumber (1 long English)
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Avocado (1-2, depending on how many people you are)
Optional:
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Mango
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Sesame seeds
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For prawn tempura rolls: 1/2 pound of Mitch’s Catch Spot Prawns, tempura batter, vegetable oil
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For Toro nigiri: Truffle oil and flaky salt (we like Maldon Salt)
Spicy Tuna or Spicy Toro Roll

How to:
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Chop tuna or toro chopped into small cubes
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Add 1-2 tablespoons Chili P
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Add cucumbers cut into long thin pieces
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Roll up!
Toro Nigiri with Truffle Oil

How to:
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Slice toro
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Create balls of sushi rice
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Place toro on top
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Top with a drizzle of truffle oil & flaky salt
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Optional: top with dollop of spicy mayo & green onion
HOW TO
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Start thawing your Mitch’s Catch frozen seafood items 2 to 3 hours before you intend to prepare your sushi – lay the items out on a plate at room temperature.
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Prepare your sushi rice. Chef’s note: read the instructions on the bag, you will need about 40 minutes to prepare the rice and some time for it to cool to rolling temperature.
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Slice cucumber, avocado and other optional items.
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Slice your Mitch’s Catch tuna and toro while still slightly frozen.
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Prepare your rolls!

Tuna Mango Roll

How to:
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Slice tuna into long strips
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Add mango and avocado
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Roll up!
Spot Prawn Tempura Roll

How to:
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Thaw spot prawn tails (you can choose to keep the shells on or off)
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Prepare the prawn tempura (instructions will be on the back of the tempura batter)
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Add cucumber & avocado and roll up!

