Sushi rice with salmon, furikake and seaweed salad

Salmon and seaweedServes 400. Yes… 400

Sushi rice
15 kilos sushi rice
1 litre rice wine vinegar
With sushi rice it’s important that it is washed three times under cold running water. In two pots divide the rice and cover with water, then a half quantity of more water.

Bring to the boil, constantly stirring, and making sure the bottom does not stick.

When all the water has disappeared and the rice is cooked, splash on the rice wine vinegar which will be absorbed. Place in a steamer and steam for 8 minutes. Cover with cling film and place on the hob, but not on direct heat. To serve, remove and add the furikaki (see below).

Equal amounts of black sesame and white sesame seeds, shiso leaf and nori flakes.

Salmon goujons
40 kilos fresh salmon
Cut the salmon fillets into 80g goujons. Season with Maldon salt. Place skin-side up on a roasting tray at a very high temperature for around 8 minutes. This helps the skin become crispy.

Seaweed salad
5 kilos of dried arame seaweed
5 kilos of shredded cabbage
5 knobs of ginger
1 litre of soy sauce
1 litre of sweet chilli sauce
Hydrate the arame seaweed overnight, then strain and add all the other ingredients. Let it infuse overnight in the fridge.

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