International Sushi Day takes place on Sunday June 18th 2017

Last year was the launch to search and find Great British Sushi, which resulted in delights such as Deep Fried Haggis Onigiri and Cream Tea Sushi Scones.

This year, as the Brexit process begins, Yutaka is challenging people throughout the UK and Europe to create sushi that reflects the EU. We have kick-started things with five European favourites that have been given a Japanese twist:

• German Bratwurst Nigiri with Katsu Curry Sauce
• Spanish Paella Temaki
• Polish Cabbage Sushi Roll
• French Croque En Bushi
• Austrian Strudel Roll

Each of the five recipes is a fusion of European and Japanese cuisine.

We will select our favourite and award the creator of the winning sushi idea a hamper with Yutaka products valued at over £100 and the winning recipe will be featured on the company website. The winner will be announced the first week of July via Yutaka’s social media. If you’re looking for inspiration, why not visit our Stand No. F800 at the BBC Good Food Summer Show at Birmingham’s NEC from 15th – 18th June 2017. We’ll be offering sushi-making lessons as well as selling their ingredients to kick-start your sushi adventure.

If you’re interested in taking part, visit our Facebook page Yutaka – Good Food Made Japan-easy – or Twitter page @YutakaNews

EU Sushi Recipes

German Bratwurst Nigiri with Katsu Curry Sauce
Makes approx. 20

Ingredients

• 250g Yutaka Sushi Rice
• 3 tbs Yutaka Japanese Rice Vinegar
• 1 tsp salt
• small Bratwurst sausages
• Yutaka Nori Sheets
• 50g Yutaka Japanese-Style Curry sauce
• 1 small onion, chopped
• 2 tsp vegetable oil
• Yutaka Nigari Sushi Maker

Method

Make the sushi rice as per the instructions on the pack. After cooling for 30 mins, add rice vinegar and salt and stir through.
Place rice in nigiri sushi maker and press down with lid. Open lid, turn over and push out rice block. Repeat 20 times. Place formed rice nigiri in fridge for 30 mins to set.

Cook bratwurst sausages until golden brown and slice very thinly. Place up to five slices across the top of each nigiri and secure it around the middle with a thin strip of nori.
Chop onion and add oil to pan and then fry onion gently until lightly browned. Add 400ml of cold water and bring to boil. Simmer for 7 minutes, cool for a few minutes and add 50g (3 cubes) of Yutaka curry into the sauce and cook for a couple of minutes until well mixed in and slightly thickened.

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