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SHKP Club previously collaborated with The Royal Garden's Shikigiku Japanese Restaurant to organise a "Special Japanese Sushi Roll Making" workshop, where Star Members had the chance to create unique Japanese-style sushi rolls together with family and friends under the guidance of a Japanese sushi chef. The chef also demonstrated how to make shrimp tempura, plus providing numerous handy cooking techniques. After the workshop, members were treated to a delicious Japanese lunch at the restaurant to top off their incredible weekend. We have summarised the recipe and some culinary tips below so that you can make your own sushi rolls and share with the loved ones at anytime.

Preparation

1. Mix the sugar and salt into the rice vinegar until dissolved. Add the kombu and turn it to sushi vinegar.

2. Rinse the sushi rice, and soak it in fresh water for around an hour. Drain the water, add equal parts rice with equal parts water in the rice cooker. Once the rice is cooked, mix the sushi vinegar into the warm rice and spread it out evenly to stop the rice becoming too moist.

3. Fold and tear both sheets of seaweed into 4 equal pieces, then fold 3 of these pieces in half again, and tear to create 6 equal pieces. Set them aside afterwards.

4. Place one of the 6 equal seaweed pieces on a bamboo sushi mat, then add the required amount of rice on top (leave 1cm space at the top edge of the seaweed). Put one of the ingredients (salmon sashimi/tuna akami/cucumber/senbon zuke/gobo shoyuzuke) on the sushi rice and begin to roll the bamboo mat inwards, and press it into a triangular-shaped roll. Repeat this with each of the other filling ingredients to make 5 small triangular rolls.

5. Take 2 grains of rice to use as an adhesive to stick the remaining one-sixth slice and one-fourth slice of seaweed together and form a rectangular shape. Place a layer of sushi rice over the seaweed, leaving a 2cm gap at the top edge. Then spread an even layer of flying fish roe over the rice.

6. Lay each of the five small rolls on top of the roe, and roll the bamboo mat inwards to create one large sushi roll. Compress the large roll into a triangular shape and cut it into 4 pieces.

Chef's tips

1. Sushi rice has to be almost entirely cooled before making the sushi rolls.

2. Avoid adding too much vinegar to the rice. Otherwise, it will be too wet to roll. Mouth-feel and taste will also be affected.

3. Slightly wet your hands before touching the sushi rice so that it does not stick.

4. Be gentle when using the bamboo mat, avoid over compacting the rice.

5. Wet the knife slightly, which helps cut the sushi roll easier.

Food facts

1. Use a knife to cut the tuna horizontally. Akami is located on the back of a tuna and is both tender and firm. Toro is the meaty flesh on the underbelly of the fish, and is fatty and rich in fish oils.

2. Senbon Zuke is a Japanese pickled radish that is yellow in colour.