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Crunchy Yasai Role

Crunchy Yasai Roll

  • Nori Sheet 1/2 pcs
  • Sushi rice 120 gm
  • Pickled Radish (Shredded) 15 gm
  • Green Apple (Shredded) 15 gm
  • Cucumber (Shredded) 10 gm
  • Chilli Mayo 5 gm
  • Tempura Flakes 10 gm
  • Pickled Ginger (Gari) 15 gm
  • Wasabi Paste 8 gm
  • Kikkoman Soya & Apple Juice 20 ml


Play some Mozart to look the part of a true artist, unfurling the sushi rolling mat. Place the Nori sheet in its center and spread the ball of rice evenly to the edges of Nori. Take a sip of fine wine before turning the Nori sheet upside down, with the rice touching the sushi mat.

Lovingly place the filling ingredients across the Nori in thin rows about 2/3 of the way down from the top, sprinkling Chilli Mayo on it.

Starting at the bottom, roll the sushi mat up and over the sushi, gently pressing down to make the rice firm and compact.

Once the roll is nice and tightly made, sprinkle Tempura flakes over the sushi mat with a flourish. Roll it over once again so that the rice takes all the flakes.

Remove the mat and cut the sushi into eight pieces.

Serve it in style on a platter with pickled ginger (Gari), Wasabi, Chilli Mayo and Kikkoman Soya Sauce for dipping.

Watch out for overwhelming adoration.


The original susui, konwn today. as Narezushi was first developed in Southeast Asia and spread to south China before coming to Japan around the 8th century. Narezushi was made of salted fish wrapped in fermented rice for months at a time. The fermented rice was discarded and fish was the only part consumed. This early type of Sushi became an important source of protein for the Japanese.

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