Eldorado Sushi
starter main fish
Sushi Ingredients
Crab sticks, sliced into smaller sticks
Salmon, sliced into sticks for maki sushi, or slices for nigiri
Scallops, thinly sliced horizontally for nigiri sushi
Cucumber, cut into sticks
Mozzarella in sticks
Avocado in sticks
Pickled red peppers, matchstics
Sundried Tomatoes, matchsticks
Soy sauce
You need to make up a large batch of sushi rice. You'll need more than you think, especially when you waste tons of it by getting it stuck all over your hands.
The best way to handle the rice or press the nigiri sushis is to run your hands underneath the cold water tap to cool them down, and then optionally to rub them with a little of the sushi vinegar mixture so the rice doesn't stick.
Now coat a sheet of nori with sushi rice and roll up what you fancy.

We also made a variety of tempura, which went down well, though the batter was not as crisp as it might have been.

Tempura Batter
1 egg
90ml/6 Tblsps iced water
75g/3oz/¾ cup plain flour
½ tsp baking powder
Soy sauce, mirin and water for a dip
Tempura Ingredients
Asparagus tips but not the lower stalks - they toughen when fried
Onion rings slice an onion thickly. These are especially delicious!
Tiger prawns de-vein them first
carrots cut into large chunks
broccoli florets
Put the egg in a large bowl, stir without beating and set aside. Add the iced water, flour and baking powder. Stir two or three times, leaving some flour unblended.

Sushi Sushi Sushi Sushi Sushi Sushi Sushi