Sushi from Scratch: Complete Nikkei Masterclass

A complete sushi masterclass hosted by Giacomo Bocchio alongside guest chef Hajime Kasuga, a veteran itamae with 30 years of experience. Covers shari rice, tamagoyaki, hosomaki, uramaki/incamaki, futomaki, the iconic Peruvian acebichado maki, furay maki, and nigiri.

60m Prep

60m Cook

2h Total

4 Servings

sushi nikkei japanese-peruvian shari tamagoyaki maki nigiri hosomaki uramaki futomaki acebichado furay masterclass

Ingredients

For Serving

2 tsp Wasabi powder (hydrated 1:1 with water)

For the Furay Maki

100 g Cream cheese

For the Makis

6 piece Nori seaweed sheets (halved or whole depending on maki type)
200 g Salmon (sushi-grade) (sliced)
2 piece Avocado (sliced)
12 piece Medium shrimp (langostinos) (blanched on skewers, butterflied)
1 piece Japanese cucumber (cut into thin strips)
3 tbsp Sesame seeds

For the Rice

2 piece Kombu seaweed (wiped with damp cloth)

For the Shari Rice

500 g Japanese short-grain rice (washed 4-5 times until clear)

For the Su (Sushi Vinegar)

4 cup Rice vinegar
4 cup White sugar

For the Tamagoyaki

6 piece Eggs (beaten and strained)
3 tbsp Mirin

Steps

1

Prepare the Su (sushi vinegar): combine rice vinegar, sugar, and salt over low heat until dissolved. Do NOT boil. Add a small piece of kombu for umami.

Tip: Boiling kills the vinegar's acidity.

~10 min
2

Wash rice 4-5 times until water runs clear. Cook in rice cooker with 800ml water and kombu. Rest 10 minutes after cooking.

Tip: Unplug the cooker when done — don't leave on keep-warm.

~50 min
3

Make Shari: transfer hot rice to wide bowl, pour su over rice. Mix with cutting and folding motion — never circular stirring. Fan to cool and develop glossy sheen.

Tip: Cut through vertically and fold in layers for glossy, separate grains.

~10 min
4

Make Tamagoyaki: beat 6 eggs, strain, season with mirin. Cook in thin layers in rectangular pan, rolling each layer before adding the next.

Tip: Keep heat medium-low — the omelette should not take color.

~15 min
5

Hosomaki: half nori sheet, spread 60-80g shari, line of wasabi, cucumber strips. Roll tightly with bamboo mat. Cut into 10-12 pieces.

Tip: Dip hands and knife in vinegar-water to prevent sticking.

~10 min
6

Uramaki/Incamaki: full nori, 160g shari, sesame seeds, flip rice-side down. Fill with avocado, salmon, shrimp, bonito. Roll into tunnel shape.

Tip: Flat bottom, arched top — comes from rolling pressure.

~10 min
7

Acebichado Maki: fill with breaded fried shrimp and avocado. Top generously with acebichada sauce (mayo, lemon, ají limo, soy, dashi, togarashi).

Tip: Born at restaurant Maxwell in Lima around 1998-2000.

~10 min
8

Furay Maki: fill with salmon, avocado, cream cheese. Bread the entire roll in flour, egg, panko. Deep fry until golden. Cut into pieces.

Tip: 'Furay' means fried in colloquial Japanese-Peruvian kitchen slang.

~15 min
9

Nigiri: form 12g shari into compact oval, smear of wasabi, place butterflied langostino on top.

Tip: Dip only the protein side into soy sauce, never the rice.

~10 min

Nutrition (per serving)

380

Calories

18g

Protein

52g

Carbs

11g

Fat

Fiber

Cultural Context

Nikkei cuisine is the fusion born from Japanese immigration to Peru in the late 19th century. The acebichado maki — Peru's best-selling sushi roll — was born around 1998-2000 at restaurant Maxwell in San Isidro, Lima. The futomaki carries deep cultural memory for Japanese-Peruvian families, with color symbolism: red for celebrations, dark for mourning.

Giacomo Bocchio

TE ENSEÑAMOS A PREPARAR SUSHI DESDE CERO | GIACOMO BOCCHIO

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Log a Cook

Sushi from Scratch: Complete Nikkei Masterclass ☆

Ingredients

Steps

Nutrition (per serving)

Sushi from Scratch: Complete Nikkei Masterclass