Raffles puts his hand up to be the itamae (chef), citing his experience at Tsukiji Market with T okyo sushi master Chef Oba. As are the rest of the ingredients, from the beautifully textured nori sheets and dried flavourings to the pickled ginger and wasabi.Īll we need is to grab a few fresh ingredients and we’re on our sushi rolling way.
It has great flavour and stays nicely firm in a way our supermarket equivalent doesn’t. The Nishiki rice is superb, by far the best sushi rice I’ve cooked with. 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.īut are the Naked Sushi ingredients any better than the basics at our local supermarket? That would be a resounding yes! Ok, maybe not quite that much but it is a seriously comprehensive kit and a great foundation for the aspiring sushi chef. 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. Each packed with the very best ingredients to make great authentic sushi at home. 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. 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.Įnter Greg from Naked Sushi Kits and an offer for us to road test one of his awesome Osaka Sushi Kits. 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. And though it turns out ok, it’s never quite the same as the stuff we get when we eat out. 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. It is something we simply can’t live without and is inhaled by Raffles and Sugarpuff almost as frequently as air. Search Asian food, Recipes Sushi secrets: The deadly dragon roll Jump to recipeĪt Casa Eats World, sushi is like oxygen.
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