chicken with yuzu and sesame
4 chicken thighs, boneless, cut into bite-sized pieces
2 tbsp soy sauce
1 tbsp sesame oil
2 tbsp yuzu juice
1/2 tsp togarashi
1 little gem lettuce, 6 leaves only
crab crystal rolls
50g white crab meat
1 tbsp lemon juice
5g noodles, any thin glass variety
2 asparagus spears
1 little gem lettuce, 2 outer leaves only
1 tbsp chopped coriander
1/2 tbsp chopped chives
pinch of salt
freshly ground black pepper
2 rice paper sheets
tuna sashimi
250g tuna, sashimi-grade
2 spring onions, finely sliced on the diagonal
1 tsp black sesame seeds
1 tbsp extra virgin olive oil
1/2 tbsp lime juice, plus extra wedges to serve
light soy sauce, for dipping
salmon and avocado maki
40g salmon, very fresh, sushi-grade
1/2 avocado
300g japanese short grain rice
2 sheets nori seaweed, trimmed to 16cm x 19cm
1/2 cucumber, peeled, deseeded and cut into 6 sticks each 9cm x 0.5cm
lime juice
soy sauce
wasabi paste
vegetable maki
2 sheets nori seaweed, trimmed to 16cm x 19cm
1 tbsp toasted sesame seeds
8 fine beans
1/2 avocado, sliced
12 chives
1 carrot, cut into 6 sticks each 9cm x 0.5cm
120g silken tofu
3 tbsp tahini
1 bird's eye chilli, seeds removed and finely chopped
2 tbsp lemon juice
3 tsp sugar
10g root ginger, grated
1 garlic clove, crushed
1 1/2 tsp black pepper
1/2 tsp salt
1 tbsp water
1 tbsp groundnut oil
pickled vegetables with seaweed and edamame
1 handful sea vegetables, dried
3 tbsp mirin
3 tbsp rice vinegar
1 tsp sugar
1 tsp salt
50g edamame, blanched if frozen
1 carrot, shaved into thin strips
1 celery stick, sliced
1 handful radishes
1 tbsp pickled ginger, sliced
cucumber, sesame and spring onion salad
1/2 cucumber, deseeded and sliced into sticks
2 spring onions, finely sliced on the diagonal
2 tsp rice vinegar
1 tsp mirin
1 tbsp sesame oil
1/2 bird's eye chilli, deseeded and finely chopped
pinch of salt
1 tbsp chopped coriander
1 tbsp sesame seeds




