Sushi IN A SNAP

Chef Augusto Cabrera from Boya offers the ultimate, indulgent sushi experience - fresh, flavourful and perfectly crafted. Create your own sushi magic at home with his signature recipes

- VANITA ARORA

YELLOWTAIL CARPACCIO IN CEVICHE

30gms fresh yellowtail (kanpachi)

10gms coloured capsicum (cut into small cubes)

1gm grated wasabi

FOR CEVICHE DRESSING

15ml mitsukan (Japanese vinegar)

5ml soy sauce (kikkoman)

2gms fresh garlic (grated)

2gms fresh ginger (grated)

pinch of rock salt

pinch of black pepper

single stem of small cilantro leaves (chopped)

micro greens for garnish

PROCESS

• Slice the yellowtail fillet thinly using a very sharp knifeand arrange the slices ona serving plate. Set aside or chill in the refrigerator before serving.

• To prepare ceviche dressing, in a mixing bowl, combine mitsukan vinegar, soy sauce, rock salt, black pepper, grated garlic, grated ginger and a few portions of chopped cilantro. Mix well and chill for a few minutes or you can prepare in advance and store in the fridge.

ASSEMBLY AND SERVE

• Before serving, top the yellowtail with coloured capsicum, grated wasabi, remaining chopped cilantro, micro-greens and edible flower.

• Drizzle the ceviche dressing over the yellowtail just before serving.

• Serve immediately to enjoy the freshest taste.

HOKKAIDO SCALLPOS TIRADITO WITH WAKAME YUZU AND SALMON EGG

30gms hokkaido scallop

10gms salmon roe

15gms saikyo miso/ tiradito sauce (recipe below)

3gms soaked wakame (chopped)

kinome leaf for garnish (optional)

PROCESS

SLICING THE SCALLOP

• Remove the muscle from the scallop and then using a sharp knife, slice the scallop into three equal sizes, then set aside.