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The Secret Sushi Recipe of Kei Sushi Bar

DoubleTree by Hilton Kuala Lumpur, the official hotel of Malaysian Open, 2014 Kuala Lumpur, congratulates Kei Nishikori for winning the Malaysian Open 2014 tournament and earning his third ATP World Tour title of the season in Kuala Lumpur!

As the players geared up for matches, our team of chefs was busy as well. Tasked at food preparation at the stadium spearheaded by Executive Sous Chef Eric Siew, there were various food stations on ground to cater to the different players’ preferences. The players had a wide selection from pizzas, salads, pastas with gluten free options to refreshing smoothies prepared ala minute according to special dietary requirements.

The most popular station among all was, ‘The Kei Sushi Bar’ where Japanese favourites such as fresh salmon nigiri and tobikko, marinated spicy tuna nigiri, dragon roll with prawn and tempura topped with tobikko, spicy tamagoyaki salmon with cajun and more was served.

In conjunction with Kei Nishikori’s winning, Chef Eric is proud to present winning recipes from ‘The Kei Sushi Bar’. For more of what Chef Eric has to say, watch the video here.

Fresh Salmon Nigiri 

Ingredients:

80gm Fresh salmon
100gm Cooked sushi rice
5gm Wasabi

 

Method:

  • Wet your hand and grab about 20gm of cooked sushi rice, and shape it to a long, oval form
  • Slice the fresh salmon into thin slices at a 45 degrees angle
  • Smear a small amount of wasabi onto the rice
  • Place the slice of fish on the rice and press it firmly

 

Spicy Tamagoyaki Salmon with Cajun

Ingredients:

80gm Flaked salmon
5gm Cajun spices
30gm Tamagoyaki sticks
40gm Cucumber
1pc Nori seaweed
10gm Wasabi
100gm Cooked sushi rice

 

Method:

  • Place the sheet of seaweed on a bamboo mat and press a thin layer of cooled sushi rice on the seaweed
  • Leave at least 1/2 inches of the top and bottom edge of the seaweed uncovered. This makes it easier to seal the rice later
  • Dot some wasabi on the rice
  • Arrange the cucumber, salmon and tamagoyaki onto the rice. Position them about 1 inch away from the bottom edge of the seaweed
  • Wet the top edge of the seaweed slightly. Roll from bottom to the top edge with the help of the bamboo mat tightly
  • Cut to preferred thickness from the roll and serve

Categories: Recipes