How to make Nobu-standard sushi

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How to make the sushi - Nobu's House Special Roll
By Chef Nobu Matsuhisa
1. Spread 1 cup of vinegared rice over a sheet of toasted nori. Spread grated wasabi on the rice and add 1 tbsp of finely chopped asatsuki chives, 1 tbsp of flying-fish roe and avocado.
2. Cut the fish - 15g of tuna, smoked salmon, white fish, hamachi - into 1cm-thick, 10cm-long strips to fill the width of the nori. Cut 10g of crabmeat into similar strips. Place the fish and crab strips across the roll. Roll and cut.
3. The roll is filled with fresh ingredients, such as raw tuna, crab, flying-fish roe and avocado, which each have a discernible taste and texture, ranging from the mildness of the crab to the springiness of the flying-fish roe.
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Chef Nobu Matsuhisa guides us through his house special hand rolls.

1 Spread 1 cup of vinegared rice over a sheet of toasted nori. Spread grated wasabi on the rice and add 1 tbsp of finely chopped asatsuki chives, 1 tbsp of flying-fish roe and avocado.

Sushi-roll-2

2 Cut the fish - 15g of tuna, smoked salmon, white fish, hamachi - into 1cm-thick, 10cm-long strips to fill the width of the nori. Cut 10g of crabmeat into similar strips. Place the fish and crab strips across the roll. Roll and cut.

Sushi-roll-3

3 The roll is filled with fresh ingredients, such as raw tuna, crab, flying-fish roe and avocado, which each have a discernible taste and texture, ranging from the mildness of the crab to the springiness of the flying-fish roe.