AT A GLANCE
Sushi master Chase Kojima of Sydney's Sokyo restaurant reveals the key steps to this freewheeling deconstructed sushi.
|01||For marinated prawns and roe, bring a large saucepan of salted water to the boil, add prawns and cook until opaque (2 minutes). Drain and refresh on ice, then peel, pat dry and combine in a bowl with vinegar and 2 tbsp water, and refrigerate to marinate for at least 3 hours. Combine remaining liquids and lemon peel in a bowl. Strain roe and discard broken roe skins, and add to sake marinade. Refrigerate to marinate for at least 3 hours.|
|02||For sushi rice, rinse rice in cold water at least 5 times until the water becomes clear, then soak rice in another change of water for 30 minutes. Drain rice in a sieve at room temperature for 30 minutes. Cook rice in a rice cooker with equal part water (about 680ml water; less if you want firmer rice), then when cooked stand in cooker on warm to steam for 15 minutes (or cook by absorption method).|
|03||Meanwhile, blend rice vinegar, sugar and salt in a blender until dissolved (4-5 minutes).|
|04||Transfer hot rice onto a hangiri (special rice dish, or use a large plastic tray), pour sushi vinegar over and, with a big spoon or shamoji, use a cutting motion to mix vinegar through rice evenly. Don’t overmix or it will become sticky from the rice starch.|
|05||Use a fan to cool the rice quickly to room temperature and store rice in a sealed container until required.|
|06||For nikiri soy, combine soy, konbu and 150ml water in a saucepan and bring to a gentle boil over medium heat, add katsuobushi and simmer until infused (4-5 minutes). Set aside to cool, then strain.|
|07||For kinshi tamago, whisk eggs in a bowl with sugar and a touch of salt. Heat an 18cm-diameter non-stick frying pan over medium heat, spray with, pour 2 tbsp egg mixture into pan and swirl pan to create a thin sheet and cook until set (10 seconds), then flip to seal the other side. Transfer to a sheet of baking paper to cool and repeat with remaining egg. It will make 3-4 sheets of egg.|
|08||Quarter the kinshi tamago sheets, then stack on top of each other and cut into julienne. Refrigerate until required.|
|09||To prepare sashimi, thinly slice the fish and cut all seafood into 10gm pieces, then wrap and refrigerate until chilled (5 minutes).|
|10||Place tuna, salmon, and kingfish on a plate. Brush with nikiri soy and refrigerate to marinate (10 minutes). Place snapper and scallop on a separate plate and brush with white soy and refrigerate for 10 minutes to marinate.|
|11||Place sushi rice in a large oke (sushi rice bowl) or wide shallow bowl, leaving enough space on top for the sashimi. Scatter kinshi tamago, crumbled nori, pickled ginger and sesame seeds on top.|
|12||Arrange sashimi and marinated prawns on top with cucumber and radish. Garnish with sea urchin and marinated salmon roe, and serve with wasabi and extra nikiri soy on the side.|
Note Sake, mirin, konbu, Japanese short-grain rice and katsuobushi, are all available from Japanese and select Asian grocers.