Sakura Sushi, Tori Goma Fire And Nabeyaki Udon by Chef June Jones

Ingredients For Sakura Sushi:

• Sushi rice  250 gm
• Sushi nori  1 sheet
• Imported salmon 125 gm
• Red snapper 250 gm
• Red tuna  250 gm
• Crab stick  54.4 gm
• Boiled prawn 32 gm
  
• White radish  60 gm
  
• Cucumber 80 gm
  
• Kikkoman soy 100 ml
  
• Plum sauce  30 ml
  
• Wasab  15 gm
  
• Green leaves  3 pc

Ingredients For Tori Goma Fire:

• Chicken thighs 180 gm
  
• Dried flour 15 gm
  
• Hot sauce 20 ml
  
• Kikkoman soy  10 ml
  
• Sugar syrup 10 m
  
• Sesame seeds 3 gm
  
• Coleslaw cabbage  80 gm
• Mayonnaise 50 gm
  
• Green leture 10 gm
  
• Cucumber 20 gm
  
• Tomato 20 gm
  
• Carrots 5 gm
  
• Tomato ketchup 100 gm
  
• Oil  500 ml

Ingredients For Nabeyaki Udon:

• Katochi udon noodles 200 gm
  
• Red Snapper 50 gm
  
• Fresh prawn 30 gm
  
• Fish cake 20 gm
  
• Eggs  1
  
• Green onion  20 gm
  
• Green lettuce  15 gm
• Hondashinomo 2 gm
  
• Salt  5 gm
  
• Sugar syrup 10 ml
  
• Kikkoman soy 10 ml
  
• Water 220 ml