Ikura (Salmon Roe) Sushi

Ingredients:

• 50g Ikura (Salmon roe or salmon caviar)
• one bowl of steamed sushi rice
• 1 sheet nori (dried seaweed), cut into 1 1/2 inch strips

Directions:

1. Toast the dried seaweed slightly just to make it aromatic but not burnt.
2. Wrap it around the rice and top with Ikura.

Note: You can use boiled spinach,  boiled Japanese garlic chives or fresh shiso leaves as the wrapper, instead of nori.

Scallop and Uni (Sea Urchin)

Ingredients:

• one sushi grade scallop raw
• 2 slices of sea urchin
• 10g daikon shreds
• slices of lemon for soaking and garnish
• some shredded seaweed (nori) for garnish
• some cucumber for garnish

Directions:

1. Remove scallop from shells if needed. Soak in ice water with 5-6 lemon slices for 3 min.
2. Fish out the scallop and wipe dry. 
3. If the sea urchin is from the shell, also soak in ice water with lemon slices as step 1 and remove after 3 min, pat dry.
4. Plate with garnishing items. Serve with low-sodium soy sauce.

Note:

1. For delicate seafood, don't use soy sauce that is too heavy in saltiness or it will overpower the natural flavor from the ingredients. The seafood can be taken with the shiso leaves as a contrast in texture and taste.
2. The same method applies to any combination of sashimi fish. If you purchase the whole fish and cut off the sashimi fillet yourself and slice it thinly, make sure to soak the slices in ice water for 30 min. If you do not consume the sashimi immediately, add ice cubes to the sashimi and keep it refrigerated. However, it should not be left overnight for the best flavor and freshness.

Abalone

Ingredients:

• one abalone in shell or use canned abalone
• daikon shreds
• 1-2 shiso leaves
• 1-2g wakame seaweed
• 1-2 slices of Japanese cucumber

Directions:

1. If the abalone is raw from the shell, wash thoroughly with salt.
2. Cut the abalone into thin slices and cover with cheesecloth. Pour hot water to rinse and immediately soak in ice water to shock. 
3. Fish out the abalone and place on plate.
4. Garnish with daikon shreds, shiso leaves, wakame seaweed and cucumber slices. Serve with low-sodium soy sauce. 

Note: Wash the raw abalone with salt makes the texture more crisp rather than chewy. Rinsing with hot water and shocking in ice water immediately does the same trick.

Raw Oyster

Ingredients:

• One raw oyster in shell, alive
• 1/8 lemon wedge
• 30g daikon cut into thin shreds
• 1 tsp lemon juice
• 5-6 lemon slices
• Japanese shiso leave and 1/8 tsp caviar (optional)

Directions:

1. Open up oyster and wash off the sands. Soak in ice water with 5-6 slices of lemon for 10 min. 
2. Fish out the oyster and place on the shell for presentation. Place the shell on top of the daikon shreds and some greens.
3. Garnish with lemon edge and serve. Squeeze the lemon wedge on oyster before eating it.
4. Can top with 1/8 tsp caviar and use shiso leave as garniture.

Note: Fresh oyster should be plump without too much water in the shell when you open it.