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Nikkei - Japanese/Peruvian

Nikkei Cookery Class Recipes – Katsu Uramaki Rolls; Lomo Saltado;

Our cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your class and are ready to recreate the meals at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas. 

You Cooked:

King Prawn Ceviche;

Quinoa Katsu Chicken Uramaki Rolls;

Pan-Fried Sea Bass with Veggie Lomo Saltado;

King Prawn Ceviche

Ingredients – Serves 4:

  • – 20x king prawns, raw, peeled and de-veined
  • – Handful of chopped coriander
  • – 1 red chilli sliced

Tiger’s Milk:

  • – 5cm ginger
  • – 2 cloves of garlic, crushed
  • – 6x lime juice
  • – 1tbsp orange juice
  • – 3tsp mirin
  • – 0.5tsp sesame oil
  • – 4tsp soy sauce


  1. Start preparing the tiger’s milk dressing/curing liquid first. Place chopped ginger, crushed garlic and lime juice in a suitable bowl and leave to infuse for at least 15minutes. Pass the juice and whisk through all the other ingredients, set aside for now.
  3. Butterfly each prawn to make it thinner, this will speed up the curing process.
  5. Add the dressing now, leave it for about 5 minutes to ‘cook’. Serve immediately.

Tip: you can use the same marinade for other fish and seafood as well, you just need to adjust curing time slightly (e.g., seabass cut into pieces will cure faster as prawns are firmer and less porous).

Quinoa Katsu Chicken Uramaki Rolls

Ingredients – Serves 4:

  • – 200g sushi rice uncooked (350g cooked, following cooking instructions)
  • – 100g quinoa (200g cooked)
  • – 4 sheets of nori
  • – Wasabi paste
  • – Pickled ginger
  • – Soy sauce
  • – 1x avocado, sliced
  • – 1x carrot, ribboned
  • – 1x cucumber, de-seeded, cut into long batons
  • – Mild curry spice
  • – 2x chicken breast, goujons
  • – 200g panko breadcrumbs (panko)
  • – 100g plain flour
  • – 2x egg
  • – 400ml vegetable oil
  • – 1x lime zest
  • – seasoning


  1. First prepare the crispy chicken. Season chicken well with salt, pepper and curry spice.
  3. Get 3 mixing bowls ready, one with flour, one with beaten eggs and one with Japanese breadcrumbs. Dip the chicken in flour, egg and breadcrumbs, the order is very important.
  5. Heat the oil on medium heat and fry the chicken until crispy and cooked through. Set aside to cool down completely.
  7. Mix quinoa and shorth-grain sushi rice gently, not to damage the grains.
  9. To roll sushi, you will need a sushi matt. Wrap it in clingfilm, place half a nori sheet on it.
  11. Dip your fingers in cold water, place ¼ of the rice on the nori, spread evenly and pat down. The whole of the nori needs to be covered. Flip the sheet over so the rice is on the bottom now. Place on your cling-filmed matt, the bottom edge of the matt and nori need to be in line.
  13. Make a line of Japanese mayo bellow the centre of your nori, beside it make line of cucumber and avocado, place crispy chicken on top with carrot over it.
  15. Roll, let cool down and set properly and slice (you can eat it straight away, it will be slightly more difficult to slice).
  17. If you prefer to eat your sushi straight away, it’s easier to wrap it tightly in a layer of cling film before slicing to prevent crumbling. This technique also work great if you want to put a topping such as avocado on top of the roll.
  19. Serve with a bowl of soy sauce, wasabi and ginger.

Pan-Fried Sea Bass


  1. Dry the seabass fillets with a kitchen towel or blue j-cloth. 
  3. Heat a non-stick frying pan on medium heat, sprinkle a pinch of salt into your pan.
  5. Score the fish and rub the skin side with a little bit of oil.
  7. Place in the pan skin side down and press on it gently for 10-15 seconds, this will help to keep the skin flat.
  9. Season the top side of the fish with a little bit of salt and pepper as well.
  11. Cook until the meat starts turning white, flip and cook on the other side for a minute.
  13. If you wish to add butter and lemon juice, do it now, make sure neither of them touch the skin as that would make it soggy.

Vegetarian Lomo Saltado

Ingredients – Serves 2:

  • – 1 red onion, peeled and sliced
  • – 1 red pepper, de-seeded and sliced
  • – 4x spear of asparagus
  • – 1x courgette, diced
  • – 200g of chopped tomatoes
  • – 50g of sun blushed tomatoes
  • – 100g of cherry tomatoes, quartered
  • – 1tbsp of pickled jalapenos (green and red)
  • – ½ tsp oregano
  • – ½ tsp cumin
  • – 2 cloves of garlic crushed and roughly chopped
  • – 2 spring onions, sliced
  • – 2cm of ginger, grated
  • – 1tbsp of light soy sauce
  • – 1tsp of chilli garlic sambal
  • – Handful of chopped coriander
  • – Handful of chopped parsley
  • – 1 lime, zest and juice
  • – Oil for cooking (pomace or sunflower)
  • – Seasoning
  • – 1tsp of sugar (optional)
  • – Sprig of rosemary
  • – 5x new potato (cooked for 20 minutes), cooled and sliced


  1. Place a medium frying pan on heat without any oil and let it heat up properly for a minute.
  3. Splash a little bit of oil in the pan and sauté sliced potatoes until golden on both sides.  
  5. Using the same pan, add 1 more splash of oil and sauté onions until translucent, followed by garlic.
  7. Garlic only takes about 30 seconds to cook, make sure you don’t burn it.
  9. Add sliced red peppers, courgettes and sauté again for a couple of minutes.
  11. Throw in cumin with oregano and cook off for 30 seconds.
  13. Add soy sauce and evaporate almost completely, followed by chilli sambal.
  15. Next, add all e rest of the ingredients, apart from lime, spring onion,chopped coriander and parsley.
  17. If you prefer sweeter sauces, you could add a little bit of sugar now.
  19. Bring to simmer and cook low-medium heat for 10 minutes.
  21. Correct the seasoning, add lime zest and juice and garnish with chopped coriander, parsley, and spring onions.

White Miso Sesame Mayo


  • – 1 cup of Japanese mayo such as Kewpie
  • – 1 tbsp of white miso paste
  • – 1 tbsp of Suri-goma ground sesame seeds


  1. Mix all above together and chill well.

Mango Miso Dressing


  • – 1 very ripe mango (ideally Alphonso)
  • – 2x lime zest and juice
  • – 1tbsp of sesame oil
  • – 1tsp of mild mustard (Frenchies or similar)
  • – 1tbsp of white miso paste


  1. Place all the ingredients into a blender (we have used Nutribullet) and blitz until very smooth, correct the seasoning, adding more water if too thick.
  3. Keep in airtight container refrigerated for up to 4 days.

Mushroom & Lime Crème Fraiche

Ingredients – Serves 2:

  • – 1x 400g crème fraiche
  • – 2 tbsp of mushroom soy sauce
  • – 1 tbsp of vegetarian oyster sauce
  • – 1x lime, zest and juice
  • – 1 clove of garlic, grated


  1. Mix all ingredients in a mixing bowl and chill until needed.

Chilli Garlic Sambal

Ingredients – Makes One Jar:

  • – 5 cloves garlic, crushed
  • – 1 (2-inch) piece fresh turmeric, peeled and coarsely chopped
  • – 1 (2-inch) piece galangal, peeled and coarsely chopped
  • – 1 stalk lemongrass, soft inner part only, thinly sliced
  • – 1/2 ounce (about 25) small dried red chiles (such as chile de arbol or Thai bird), seeded for less heat and soaked for 10 minutes in boiled water
  • – 2 ounces (about 45) fresh red Thai bird chiles, seeded for less heat and coarsely chopped
  • – 10 shallots (about 10 ounces), coarsely chopped
  • – 5 tablespoons vegetable oil, or canola oil
  • – 1 tablespoon fish sauce, or to taste
  • – 3 tablespoons palm sugar, or 2 tablespoons packed brown sugar
  • – 2 tablespoons tamarind paste


  1. Add the garlic, turmeric, galangal, lemongrass, hydrated dried chiles, fresh chiles, and 2 tablespoons water to a food processor or blender. Pulse, then process, scraping down the bowl frequently with a silicone spatula until a smooth paste forms. Add the shallots and pulse, scraping down the bowl occasionally, until the mixture is just combined, and the shallots are still coarse and visible, about 1 minute more.
  3. Heat the oil in a wok or medium non-stick frying pan over very low heat. When the oil is moderately hot, add the paste mixture and cook, stirring occasionally, until just fragrant, about 10 minutes.
  5. Add the fish sauce, palm sugar, and tamarind paste.
  7. Continue to cook the paste on very low heat, stirring occasionally, until the sugar melts and the solids begin to separate from the oil, about 5 minutes. Remove from the heat. Use immediately or let cool, then refrigerate or freeze for future use. Enjoy.

Tsukemono Salsa

Ingredients – Serves 4:

  • – 20g Fresh ginger (approx. 2-inch piece), grated
  • – ½ mooli raddish, peeled and diced
  • – 1 Cucumber, de-seeded and diced
  • – 1 plum tomato, deseeded and diced
  • – ¼ pineapple, diced
  • – 1 + 1 tsp Salt
  • – 5 tbsp of sushi seasoning
  • – 1 tsp Soy sauce
  • – 1 tsp Sesame oil
  • – White sesame seeds to garnish
  • – 2x spring onion, sliced
  • – 2 tbsp of pomegranate seeds


  1. Place all the ingredients, apart from the last three in a mixing bowl, combine well, wrap with
  3. Sprinkle with sesame seeds, sliced spring onions and pomegranates right before serving.
  5. Enjoy!

How to Cook Sushi Rice


  1. Use good quality sushi rice. (we prefer nishiki or koshi: Yutaka brand)
  3. 1 sushi roll needs about 100g of uncooked rice.
  5. You can soak sushi rice before rinsing for 20 minutes for more tender grains.
  7. Rinse at least 3-4 times under running cold water, until it runs clear.
  9. Rice to water ratio: 250g of rice: 330g of water.
  11. Place in a pan, cold, medium heat, no lid at this point, waiting to start simmer.
  13. After bubbles appear, place the lid on your pan, turn the heat down and simmer for 11 minutes.
  15. Turn off the heat and let rest for 20 minutes, do not remove the lid.
  17. Add seasoning, mix well and chill well in a refrigerator before using. (ideally overnight)

Sushi Seasoning

Ingredients – Makes 1/4 Cup:

  • – 5 tbsp rice vinegar
  • – 5 tbsp of caster sugar
  • – 2 tbsp of sugar
  • – 100ml of filtered water


  1. Combine all ingredients in a small sauce pan and cook until the sugar has dissolved, and the liquid has reduced down by half.
  3. Cool down completely.

Sushi Rice in a Rice Cooker

Ingredients – Makes 2 to 3 Rolls:

  • – 1.5 cup of sushi rice (we prefer nishiki or koshi: Yutaka brand)
  • – 2 cups of filtered water
  • – ¼ cup of sushi seasoning


  1. Place the rice and water into a rice cooker. Cook the rice according to the “white rice” setting on the rice cooker.
  3. When the rice has finished cooking, rest it for 10 minutes to absorb all the extra moisture. Evenly pour the seasoned rice vinegar all over the rice. Toss the rice around to further distribute the rice vinegar, taking care to be gentle, and not mash the rice. Cool down properly, ideally refrigerate overnight.
  5. It is now ready to be used for sushi.

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