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NEIGHBOURHOOD is fast becoming known as one of Manchester's best spots for a sushi lunch or dinner. Their sushi chef gets a fresh delivery of fish daily, then crafts it into some of the finest rolls and sashimi we've tasted. Beautiful to look at, and bursting with complex yet complementing flavours, it's an adventure for your taste buds.

Watching it being made is almost as enjoyable as eating it.

And it's not that hard to make it yourself. Check out our 'how-to' guide below and follow the step-by-step instructions. It's perfect for a dinner party or birthday meal.

Or you could take the easy option and head to Neighbourhood in Spinningfields where sushi is only £6.50 for a half roll or £10.50 for a full roll.

Book a table at Neighbourhood

How To Make Sushi: Flamed Salmon Rolls

Ingredients:

  • Salmon (6 or 7 slices)
  • Wasabi
  • Crispy shallots
  • Sliced pickled peppers
  • Sliced avocado
  • Hijiky (seaweed)
  • Cucumber
  • Nori (flat seaweed)
  • Sushi rice (180g)
  • Seven spice
  • Wasabi powder
  • Pickled ginger

Method:

  1. Sushi rice – use plastic gloves and also rub a small amount of mayonnaise on your hands to stop the rice sticking to your hands. Make the 180g of sushi rice into a ball in your hands then spread over half of the nori making sure you over lap the edges of the nori with the rice.
  1. Flip the nori so the rice is facing down. Add filling to the middle – cucumber, avocado, peppers, seaweed, crispy shallots, watercress.
  1. Place nori onto the sushi mat.
  1. Roll nori over, followed by the mat.
  1. Roll mat and squeeze to make a long roll – the key here is to do it slowly.
  1. Get salmon slices and place on top of the roll.
  1. Place sushi mat back over the roll and squeeze to secure the salmon pieces in place.
  1. Slice sushi into pieces – thumb width wide.
  1. Using a blow torch, fire over the top of the salmon. This does not need to be done – you can pre-cook the salmon or have it un-torched.
  1. Drizzle teriyaki sauce over the salmon rolls.
  1. Dress the plate with lime and coriander mayonnaise.
  1. Place sushi on the plate, 3 x 3.
  1. Garnish with seven spice, wasabi powder, pickled ginger, red amaranth and flowers.

You can chill sushi for up to 3 hours before serving.

 

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