At Casa Eats World, sushi is like oxygen. It is something we simply can’t live without and is inhaled by Raffles and Sugarpuff almost as frequently as air. Especially since our return from Japan.
Their indefatigable fixation for the deceptively simple snack of rice, fish, vegetables and seaweed, means we’ve attempted making it at home on more than one occasion. And though it turns out ok, it’s never quite the same as the stuff we get when we eat out. Until now.
It’s hard to find really authentic Japanese ingredients in Australia to make it at home, and in the past we’ve relied on supermarket basics. But it turns out our previously limp and squishy results were less about a lack of skill, and more about the ingredients we were using.
Enter Greg from Naked Sushi Kits and an offer for us to road test one of his awesome Osaka Sushi Kits. As passionate about sushi as the kids are, and having experienced the frustration of being unable to source basic items that are readily available in Japan, Greg started making his own sushi kits. Each packed with the very best ingredients to make great authentic sushi at home. There are two very reasonably priced kits available: The Kyoto Sushi Kit, a starter kit for the sushi novice, and the Osaka Sushi Kit, which is packed with enough ingredients to start your own sushi train.
Ok, maybe not quite that much but it is a seriously comprehensive kit and a great foundation for the aspiring sushi chef. Indeed you should be able to churn around 200 pieces of sushi, plus there’s all those hard to find condiments, miso soup, everything you need for a tasty katsu curry (which, incidentally, is completely addictive), a rolling mat, a cheat sheet with simple instructions on how to make five styles of sushi and a gorgeous step-by-step recipe book for a little inspiration as you get our sushi on.
But are the Naked Sushi ingredients any better than the basics at our local supermarket? That would be a resounding yes!
The Nishiki rice is superb, by far the best sushi rice I’ve cooked with. It has great flavour and stays nicely firm in a way our supermarket equivalent doesn’t. The sushi seasoning too is magic. As are the rest of the ingredients, from the beautifully textured nori sheets and dried flavourings to the pickled ginger and wasabi.
All we need is to grab a few fresh ingredients and we’re on our sushi rolling way. Raffles puts his hand up to be the itamae (chef), citing his experience at Tsukiji Market with Tokyo sushi master Chef Oba. Though his qualifications are dubious at best, I cede to his “alleged” superior knowledge of all things sushi and hand over the kitchen … and the Naked Sushi cheat sheet. Just in case.
I prepare the rice in our rice cooker and Raffles cools it with a fan so it takes on the required glossy look. Once it is cool, it is time for construction.
While he’s tried rolling futomaki (large rolls with nori on the outside) before, Raffles is going all out and decides to challenge himself with a more difficult uramaki dragon roll. Though I don’t want to stifle his ambition, I’m nervous as it takes a certain technique to get the filling and the rolling of an inside out roll right.
I fry up some tempura prawns (with the tempura mix conveniently supplied in our Osaka kit) in our wok while Raffles focuses on cutting up the cucumber sticks.
And then, with everything ready to go, it is over to him to work his rolling magic. It turns out Raffles is a bit of a natural. Chef Oba would be proud of his little protege.
But Raffles is a little disappointed with the result, insisting that it’s just not dragony enough.
So I slice up some avocado scales and a few extra slivers of cucumber, grab the kewpie mayo and a few sesame seeds, et voila (or whatever the Japanese equivalent is), one delicious but deadly dragon roll.
If you’d like to get your sushi on, or purchase what would make an amazing hamper for foodie friends or family, Naked Sushi Kits are offering all of our lovely BoyEatsWorld readers a 10% discount on purchases. Just use the discount code RAFF10.
- 1/12 cups sushi rice
- 2 cups water
- 1 tbs sushi seasoning
- 12 large greek King Prawns
- Tempura mix
- Vegetable Oil for frying
- 4 nori sheets
- 1 cucumber cut into sticks
- 1 large avocado
- 1 cucumber sliced into fine flat slices
- Black sesame seeds
- Kewpie Mayonnaise
- Soy sauce, wasabi & pickled ginger, to serve
- Rinse rice in cold running water until water runs clear.
- Cook the rice, with water, in a rice cooker or steamer, using its suggested settings.
- Peel prawns and coat in tempura mix.
- Cook prawns in hot vegetable oil until golden then remove and set aside to cool
- Let cooked sushi rice rest for ten minutes then remove lid and stir in seasoning gently with a rice paddle.
- Spread on a plate, turning and fanning the rice for around 10 minutes to cool.
- Cut a square nori sheet straight across about one third of the way up to make a rectangle shape.
- Place shiny-side down, on a sushi mat.
- Spread a thin layer of rice over the entire nori sheet
- Flip and place cucumber sticks and prawns in a line on top, ensuring prawn tail is sticking out.
- Hold filling in place and roll the mat (from the closest edge) firmly over the rice and filling.
- Slice with a sharp knife and decorate with avocado scales and cucumber slices to make dragon.
- Add kewpie dots and sesame seeds for eyes.
- Serve with wasabi, soy and/or pickled ginger.
Disclosure: This is not a sponsored or affiliate post. We thought the Naked Sushi Kit rocked and simply want to share the sushi love.