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Sushi (Temari sushi)｜Recipe written by Shinpei Kurihara "Gochisousama Channel"

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Shinpei Kurihara "Feast Channel"

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Ingredients

ご飯 : 1合
すし酢 : 大さじ2
白炒りごま : 大さじ1
Sea bream (for sashimi) : 適量
Tuna (for sashimi) : 適量
塩 : 適量
いくらの醤油漬け : 適量
青じそ : 適量
芽ネギ : 適量
茹でたオクラ : 適量
Sweet and sour pickled ginger : 適量
わさび : 適量

Time required

40minutes

Procedure

1) making sushi rice 02:45
Place the rice in a bowl and add the sushi vinegar little by little, mixing each time.
Add white toasted sesame seeds and mix.
2) cut sashimi 03:36
Thinly slice the sea bream and tuna.
Sprinkle salt on both and lightly mix.
Place in refrigerator for 10 minutes.
3) cut the condiments 05:01
Cut off the stem of green perilla and cut in half.
Cut spring onions into 2-3cm pieces.
Thinly slice the boiled okra.
Prepare wasabi, pickled ginger, and salmon roe pickled in soy sauce.
4) 成形する 06:16
Wipe off the moisture from 2 with kitchen paper.
Take a bite-sized portion of 1 and place it on plastic wrap, then top with perilla and sea bream sashimi.
Turn it over so that the sashimi is on the bottom, wrap it with plastic wrap and hold it.
In the same way, make sushi with leftover sashimi, green perilla, pickled ginger and wasabi.
5) 仕上げる 10:25
Topped with green onions, okra, and salmon roe marinated in soy sauce.
Finished on a plate.

Point

・Because it will be mixed with sushi vinegar, cook the rice firmly. It is good to reduce the amount of water by 1 tablespoon.
・Use warm rice that does not get steamy.
・After adding the sushi vinegar, mix it in a cutting motion to avoid lumps.
・Cut the sashimi thinly.
・Use okra that has been boiled for 20 seconds after removing the calyx and calyx.
・By sprinkling salt on the sashimi to draw out the moisture, you can suppress the smell and keep the freshness.
・The sprouts of green onions and salmon roe marinated in soy sauce go well with wasabi. Okra is pickled in sweet and sour ginger.
・You can also use trefoil leaves, myoga ginger, finely chopped green and white onions, onions, and cream cheese.