This week’s dish showcases a signature meal – a traditional Japanese dish for Fiji Day made last Friday.

Do not be bluffed by the colour of the rice as it is for this special occasion.

The Chef: Sushi chef Avinesh Reddy

Experience: Mr Reddy has held this position at Lulu’s since April 2012.

His love for Japanese culinary skills began in 2005 whilst at Daikoku Japanese restaurant in Martintar, Nadi.

He spent a total of seven years increasing his knowledge in Tepan, Sushi and Japanese a la carte.

His cooking style includes Japanese and Indian modern cuisine.

Back ground: Fijian of Indian descendants of South Indian Madrasi (they well known for cuisine to have sour tastes).

The Restaurant: Lulu’s Café’, bar and restaurant.

Meal: Deep fried tempura prawns, tuna and crab meat stuffed in sushi on a plate of special sauce.

Recipe:

Ingredients: Tuna 20g, crab meat (mix with mayonnaise) 20g, avacado 20g, tempura shrimps 2 pieces, wasabi 5g, ginger 5g, sesame seeds 5g, Kikoman soy sauce 5g, sushi rice (mix with sushi sauce).

Sushi sauce

1 cup white vinegar, salt (adjust), sugar (adjust), combo seeds 5g

Special sauce

Mirin 20ml, soy sauce 20ml, pinch of salt.

Preparation:

– Firstly take one nori sheet and place it on sushi mat

– Evenly spread sushi rice all over the nori sheet

– Turn nori sheet upside down

– Place tempura prawn, tuna, avocado, and crab meat in the centre of nori sheet.

– Tightly roll the nori from one end to the other side, three times

– Roll suhi mat over again to see if its tight enough

– Dip knife in water and cut into pieces

– Place nicely on the plate and sprinkle the sesame seeds on top

– Serve with ginger pickle, wasabi and Kikoma soy sauce

Write Suggestions:

This dish goes well with Japanese rice wines especially sake or the fashionable for Alsatian winemakers in particularly their white wines – Riesling, Muscat and gewürztraminer are well suited for sushi.

Feedback:  waisean@fijisun.com.fj