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With a growing number of Japanese restaurants opening on our doorstep including Sushi Nara, YO! Sushi and Kokoro, it comes as no surprise that the love for sushi in Surrey and Hampshire is spreading.

In time for International Sushi Day on Saturday (June 18), Yutaka, the UK's largest producer and distributor of authentic Japanese food, has decided it's time the Brits developed a patriotic sushi of their own.

Yutaka has launched six British sushi recipes including roast beef and Yorkshire pudding sushi roll and cream tea sushi scone.

British breakfast maki roll (makes about 18)

(Image: © 2016 Photopia Photography)

Ingredients:

9 Quails Eggs

125 g Yutaka Sushi Rice

175 ml Water

2 sheets Yutaka Nori

10 slices Streaky Bacon

1 tbs Yutaka Japanese Rice Vinegar

1 Bamboo Rolling Mat

Method:

Boil quails eggs for 2 mins - remove from heat, drain and cover with cold water. Peel and leave to one side. Prepare sushi rice following instructions on the pack. Once cooked, leave to one side for 30 mins. Add rice vinegar and mix with wooden spoon. Fry bacon until crispy, drain on kitchen roll and set aside to cool. Put Nori sheet on rolling mat shiny side down. Spread rice thinly on nori sheet, avoiding the edges. Place 2 or more slices of cooked bacon lengthways, add layer of eggs, and top with 2 or more slices of bacon. Begin rolling the sushi roll by putting fingertips of both hands on top of sushi ingredients to hold in place while keeping thumbs on the back of the bamboo rolling mat nearest you. Push the mat forward until it surrounds the sushi roll and the top and bottom edges of the nori meet. Roll the sushi mat in a circle around the ingredients. The mat can be used to shape your sushi into a long, round roll, but don't press too hard. Place on cutting board. Using a very sharp knife, slice into 8 equal rolls. Try to cut in the middle of each egg so everyone gets a half. Serve with tea, toast and butter.

Deep-fried haggis onigiri (makes about 16)

Ingredients:

1 Haggis

125 g Yutaka Sushi Rice

175 ml Water

Yutaka Panko Breadcrumbs

2 Eggs, beaten

Plain Flour

Yutaka Shaoxing Rice Wine

Sunflower Oil

Method:

Cook haggis according to instructions on pack. Cool. Cook sushi rice as per instructions on pack and leave to one side for 30 mins. Mix in 1 tbsp Shaoxing rice wine. Take a small piece of haggis and shape into a small ball (no bigger than a walnut). Mould a portion of cooked rice around the ball covering it with rice. Repeat process until ingredients are used. Chill the balls in fridge. When ready to cook, roll ball in a little flour, then in beaten egg mixture and finally in the Panko breadcrumbs thus resembling a small scotch egg. Deep fry until golden brown and drain. Serve with a tot of malt whisky.

Fish and chip nigiri (makes 6)

(Image: © 2016 Photopia Photography)

Ingredients:

250 g Fresh Cod Loin - sliced in 6 equal portions approx. 3cm x 1cm

2 large Baking Potatoes

1 pkt Yutaka Tempura Batter Mix

250 g Yutaka Sushi Rice

330 ml Water

3 tbsp Japanese Rice Vinegar

Yutaka Nori - sliced in thin strips

Yutaka Nigiri Sushi Maker

Ice Water for tempura batter

Method:

Make the sushi rice as per the instructions on the pack. After cooling for 30 mins, add rice vinegar and salt and stir through. Place rice in nigiri sushi maker and press down with lid. Open lid, turn over and push out rice block. Repeat. Place formed rice nigiri in fridge for 30 mins to set. Cut potatoes in 2 cm slices and then cut into thin strips, as if you were making toy chips, and put in cold water. Drain. Make tempura batter as instructed on the packet. Coat sliced cod in batter. Fry chips in sunflower oil until golden and drain. Add the coated cod to oil, cook until golden, and drain. Place a piece of cod on top of shaped nigiri sushi rice and secure it around the middle with a thin strip of nori. Serve with a side of chips, tartar, tomato sauce and a lemon slice

Roast beef and Yorkshire pudding sushi roll (makes 18)

Ingredients:

75 g Plain Flour

1 free-range Egg

75 ml Milk

55 ml Water

Butter

Salt and Pepper

Sushi Rice

125 g Yutaka Sushi Rice

165 ml Water

2 tsp Japanese Rice Vinegar

Wasabi Paste

Fillet Steak, 3.5 cm thick - cooked to preference

Method:

Prepare batter by sifting flour into a bowl, make a well in the centre and add egg. Beat with electric hand-whisk, gradually adding water, milk and seasoning. Leave batter to stand for 30 mins and stir thoroughly again prior to using it. Pre-heat the oven to 220ºC, Gas Mark 7, 425ºF Grease 18 sections of a 24 section fairy cake tin and place a small amount of butter in the base of each section. Put in oven for 1-2 minutes until butter is melted and hot. Pour equal amounts of batter into each tin section. Return tin to oven middle shelf and bake for approx 10 minutes until risen and golden brown. Cool. Cook sushi rice as per instructions on the pack. Place to side and don't remove lid. After cooling rice for 30 minutes, mix in 2 tsp rice vinegar. Heat frying pan. Rub steak with a little oil, salt and pepper. When pan is hot, add seasoned steak and fry for approximately 2½ minutes on each side. Place on a plate and allow to cool. When cool, thinly slice steak into 18 slices. Make a small hole in each Yorkshire pudding, stuff with rice then rest a thinly sliced piece of beef on top. Finish with a dollop of wasabi paste.

Devonshire cream tea scone sushi (makes about 24)

(Image: © 2016 Photopia Photography)

Ingredients:

250g Yutaka Sushi Rice

330 ml Water

1 tbs soft Brown Sugar

Strawberry Jam

150 ml Double Cream, whipped

Icing Sugar

Method:

Make up sushi rice as per the instructions on pack. Leave to one side for 30 mins and don't remove lid. Once cooled, add soft brown sugar to rice and mix thoroughly. Cover a large baking tray with baking parchment. Lightly grease a 4cm round cutter. Place the cutter on the baking tray, press approx 1 tbsp cooked sushi rice inside the ring and level it. Gently push the flattened rice down and release the ring. Repeat this until all the rice has been used. Chill. Spread one rice scone with a layer of jam and cream and top with a second rice scone. Repeat. Gently sieve icing sugar over tops of scones. Serve with fresh strawberries and a nice cup of tea.

Apple crumble and tofu custard sushi (makes about 18)

Ingredients:

For the apple 'leather' -

500 g Bramley Cooking Apples

75 g clear Honey

1 tsp Lemon Juice

1 tsp Water

1 tsp Yutaka Yuzu

For the tofu custard -

175 ml Double Cream

100 ml Yutaka Tofu

3 Egg Yolks

1 level tsp Cornflour

1 level tbsp Caster Sugar

½ tsp Vanilla Essence

125 g Yutaka Sushi Rice

175 ml Water

Bamboo Rolling Mat

1 eating Apple

55 g Yutaka Panko Breadcrumbs

20 g Butter, melted

1 tsp Caster Sugar

Method:

Preheat oven to 120ºc. Wash Bramley apples, core and chop roughly. Place in pan with Yuzu, honey, lemon juice and water. Cook until apples are soft. Sieve apples and set aside to cool. Lightly grease baking tray with oil, then cover with baking parchment which has been lightly oiled by using a pastry brush. Spread your cooked apple pulp thinly and evenly on the baking parchment. This takes some time and it helps to dip the knife in cold water. Once apple pulp is spread, place baking tray in oven for at least 3 hours - watch carefully and check after 2 hours. When cooked through, it will lift easily from the parchment and be a deep brown colour. Leave to cool on baking sheet. Make the sushi rice as per the instructions on the pack. Remove from heat and leave for 30 mins. For the custard: first sieve the tofu, put in saucepan with cream and bring to boiling point. While this is heating, blend egg yolks, vanilla, cornflour and sugar in a small basin. Pour egg mixture over the hot cream, stirring constantly, and return mixture to stovetop. Heat very gently, stirring constantly, until sauce has thickened. Mix half the custard with the sushi rice. Allow to cool. Core and slice the eating apple and cook in a little water for a few minutes. Drain. Cut the apple leather in two pieces and place one sheet on rolling mat. Thinly spread some rice on the apple leather, taking care to avoid the edges. Place a line of apple slices lengthwise on top of the rice. Begin rolling the sushi roll by putting fingertips of both hands on top of ingredients to hold them in place while keeping thumbs on the back of the bamboo rolling mat nearest you. Push the mat forward until it surrounds the sushi roll completely and the top and bottom edges of the apple jelly meet. Continue to roll the sushi mat in a circle around the ingredients. Use the mat to shape your sushi into a long, round roll, but don't press too hard.

For the crumble: