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Surfer’s Sushi & Fish Tail in Kelp Broth

A hearty version that is quick to prepare and will keep you surfing


  • Ocean

  • 1 Live Crayfish

  • 4 small black spotted goatfish sand whiting or other small shallow bay finfish

  • 12 Live Oysters

  • 2 Sand Crab

  • Fresh

  • Garlic

  • Egg

  • chive

  • Basic kit

  • Short Grain Rice

  • Soy sauce

  • Local Olive Oil

  • Seasonings

  • sesame seed toasted

  • sea salt

  • Pepper

  • Sugar

  • Japan Dry Goods

  • Konbu

  • Nori

  • Japanese Sake

  • Pickled Ginger

  • miso

  • Shiitake

  • Bonito Flakes


  • Surfers Sushi:

  • 1.

    Vinegared Rice Rolls

  • 2.

    Wash rice and drain.

  • 3.

    For 2 cups rice add 2 cups of water. Cover and bring to boil.

  • 4.

    Simmer 15 mins.

  • 5.

    Rest 10 mins. Season to suit your taste* with toasted sesame, sake, sugar, chives & vinegar from pickled ginger.

  • 6.

    Place nori sheet on mat, ice on nori and roll.

  • 7.

    Make four rolls and cut each into six pieces.

  • 8.

    *Approx 1 tsp of each to make four rolls.

  • 9.

    Raw Fish

  • 10.

    Drop a little wasabi on rice roll & cover with sliced raw fish.

  • 11.


  • 12.

    Shuck oysters & sear in dry pan, add a small splash of soy sauce to glaze.

  • 13.

    Place on rice roll.

  • 14.

    Finish with shredded pickled ginger.

  • 15.


  • 16.

    Remove meat from claws (uncooked) with scissors.

  • 17.

    Sear in hot pan with a drop of olive oil.

  • 18.

    Set on rice roll. Finish with a pinch of sugar, white miso & coriander.

  • 19.


  • 20.

    Place cray into freezer for a few minutes to anesthetize, plunge into boiling water briefly, then slip into an ice bath.

  • 21.

    Separate head from tail and slice meat from head.

  • 22.

    Set on rice roll.

  • 23.

    Finish with finely chopped garlic sizzled in a little hot olive oil.

  • Fish Tails:

  • 1.

    Season fish tail well and flash fry in hot oil to colour.

  • 2.

    Split cray tail cut inot four and dry cook shell side down. Make a simple omelet. Simmer quartered crab in shiitake dashi stock.

  • To Serve:

  • 1.

    Press seasoned rice into a wet cup & knock out on to a deep plate. Add cooked crayfish, finfish, oysters & crab. Finish with dashi stock, shiitake mushroom and chives. Serve separate bowl of wasabi and soy sauce.

  • 2.

    Add finely cut spring onion, fresh sea lettuce or fried shallots for extra kick.

  • 3.

    Dashi Stock

  • 4.

    This simple soup is full of vitamins and minerals and made from dry ingredients.

  • 5.

    Soak dried kelp (kombu) and shiitake in cold water, wash well, cover with water and bring to simmer .

  • 6.

    Add soup vegetable if preferred.

  • 7.

    Keep stock level up by adding fresh water.

  • 8.

    Add soy sauce, bonito flakes, and miso to suit your taste.

  • 9.

    (Add a little at a time and keep tasting until you find

  • 10.

    It pleasant, not bland).

  • 11.

    Do not boil once miso is added.

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Posted by Bill61Report
this sounds amazing. complicated and time consuming, but amazing. definitely will try it one day (when interest rates go down!!)