The KaiKai Book

A simple yet delicious recipe for a salmon tartare canapé. perfect for sushi parties or any event really.

Master Sushi Chef Hiroyuki Terada shows you how to make one of our most popular rolls, the JB Tempura roll that's just a roll with fresh salmon and cream cheese, rolled up and then battered and deep fried and served with eel sauce. JB stand for Japanese Bagel, thus the fresh salmon and cream cheese is also known as a Bagel roll, or even a Philadelphia Roll and resembles a bagel with salmon and cream cheese that you would find at your local deli. Whether your deep fry this roll or not, this is a very great tasting roll that deserves you at home to try to make. If you can't find fresh sushi grade salmon, you can use smoked salmon instead.

Master Sushi Chef Hiroyuki Terada shows you how to prepare tempura batter mix from scratch and also he shows you how to make our special shrimp tempura. It's a recipe easily done at home and promises to impress even the biggest foodies.

Master Sushi Chef Hiroyuki Terada shows you how easy it is to prepare shrimp by stretching it for tempura. This type of shrimp is called nobashi which just means stretched. Of the 3 ways it's done, chef prefers the 1st way since to comes out the longest. Remember to use ice cold water in your batter so when your items are deep fried, the temperature yields a greater reaction and becomes more crunchier.