Sushi Kebabs in Japanese Marinade with BBQ Sauce
Kebabs marinaded in a Japanese Marinade and served with sushi and BBQ sauce
Servings: 4 people
Equipment
- 4 bamboo skewers
- sushi rolling mat
Ingredients
Japanese Marinade
- 2 tbsp Yutaka Yakiniku Sauce
- 1 tbsp Yutaka Miso Sauce
- 2 tbsp Yutaka Tamari Soy Sauce
- 1 tbsp Yutaka sushi ginger chopped
- 2 garlic cloves crushed
- 1 tbsp Yutaka Mirin
- 2 tbsp Yutaka Shaoxing Rice Wine
BBQ Sauce
- 4 tbsp ketchup
- 1 tbsp Yutaka Japanese rice vinegar
- 2 tbsp Yutaka Tamari Soy Sauce
- ΒΌ tsp Yutaka Wasabi paste
- 1 garlic clove crushed
- 2 tsp soft brown sugar
- Dash Tabasco
- pinch Salt
Sushi Rice
- 250 g Sushi rice
- 330 ml water
- 3 tbsp Yutaka Japanese rice vinegar
- 2 tbsp sugar
- 1 tsp salt
- 1 red pepper
- 2 spring onions
- 8 cm piece of cucumber
Kebabs
- 6 mini peppers
- 2 courgettes
- 12 button mushrooms
- 6 small shallots
- 6 Yutaka nori sheets
Instructions
BBQ Marinade
- Mix ingredients together
- Cover the chicken, salmon or tofu in the marinade
- Leave in the fridge overnight
BBQ Sauce
- Mix ingredients together to make the sauce
Sushi Rice
- First wash the rice three of four times with cold water
- Drain the rice with a sieve
- Add to a pan with the water
- Put the lid on the pan and bring to the boil
- Simmer for then minutes then turn off the heat and leave to stand for 25-30 mins. Do not open the lid
- Mix together the rice vinegar, sugar and salt
- Stir into the cooled rice
- Chop the red pepper, spring onions and cucumber into small pieces
- Mix with half the rice to make a salad
Kebabs
- Soak the bamboo skewers in water for four hours before use
- Thread pieces of marinaded meat, peppers, courgettes and mushrooms onto a skewer
- Brush with BBQ sauce and place on the barbecue
- When done place a nori sheet on the rolling mat
- Add a line of sushi rice and the kebab and roll up
- Serve with salad and the rice salad