Rika Style California Maki

Rika Style California Maki

Kanikamaboko crab meat
una mayo
cucumber
avocad
tobiko orange
suchi rice
nori sheet
wasabi
ginger gari
20 gms
10 gms
10 gms
20 gms
2 gms
60 gms
½
10 gms
10 gms

Instructions

1. Wash the sushi rice thoroughly and cook it with the same amount of water and prepare the sushi vinegar with salt and sugar. After cooking the rice, sprinkle the sushi vinegar into it. Put the vinegared rice on the nori sheet and then put the flying fish roe on the rice.

2. Turn the rice side down and apply a little una mayo on it, along with two pieces of crab meat, thinly cut cucumber, and two slices of avocado; and then roll it with the help of a sushi mat, gently. Cut it into eight pieces and serve it with wasabi, soya, and pickled ginger.

Kungpao Chicken with Ginger, Soya, and Nuts

chicken
cashew nut
peanut
chinkiang vinegar
chilli flakes
chilli powder
wine
spring onion
Sichuan pepper oil
chilli oil
potato starch
diced ginger
diced garlic
dark soya
180 gms
30 gms
30 gms
30 ml
5 gms
3 gms
5 ml
20 gms
2 ml
2 ml
12 ml
2 gms
4 gms
4 ml

Instructions

1. Cut the chicken into small dices, marinate it with egg and corn flour, and fry it till it turns golden and then keep it aside. Add chilli oil, diced ginger, diced garlic, chilli powder, and chilli flakes in a wok and toss it a little, then add wine.

2. Add soya, nuts, and the fried chicken. Take chinkiang vinegar in a ladle and mix it with a little potato starch and then add it into the wok. Toss everything together properly and finally add a little bit of Sichuan oil and serve it hot with spring onion.