Japanese Sushi recipe_ Nigiri-zushi.pdf

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Japanese Sushi recipe: Nigiri-zushi
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Recipe: Nigiri-zushi
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Recipe: Sushi
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Nigiri-zushi
(Hand-formed Sushi)
This is a well-known Japanese
dish, consisting of vinegared
rice formed by hand into small
rectangular blocks and topped
with various kinds of raw fish,
etc.
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Preparation Time: 25-30 minutes
Approximate Cooking Time: 20 minutes
Serves: 4 , 45-50 pieces
Ingredients
Sushi rice
2 1/2 cups (480g) short-grain rice
2 1/2 cups (600ml) water
2 1/2 inch (6cm) long konbu
Vinegar dressing
1 tablespoon sugar
4 2/3 tablespoons (70 ml) rice vinegar
1 1/2 teaspoons salt
Tane (ingredients for top pieces)
3 ounces (90g) tuna, 4 slices
1 1/2 ounces (50g) tal (sea bream), 4 slices
1 1/2 ounces (50g) squid, sliced 4 pieces
4 ark shells
4 shrimps (vinegar dressing; 4 tablespoons rice vinegar, 1
1/3 tablespoons sugar 1/2 teaspoon salt)
4 tablespoons uni (sea urchin roe)
4 tablespoons salmon roe
4 pieces anago (a variety of eel) 5 inch/13 cm. long, grilled
(3 tablespoons dashi, 2/3 tablespoon sugar, 1 1/3
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Japanese Sushi recipe: Nigiri-zushi
tablespoons soy sauce, 1 1/3 tablespoons mirin)
4 pieces anago (a variety of eel) 5 inch/13cm long, grilled
(3 tablespoons dashi, 2/3 tablespoon sugar, 1 1/3
tablespoons soy sauce, 1 1/3 tablespoons mirin)
4 slices fried egg flavored with dashi
1 1/4 sheets toasted nori (dried laver)
wasabi, grated or paste sweet marinated ginger soy sauce
1 Make sushi rice flavored with vinegar.
2 To prepare ingredients for topping:
Shrimp: remove black vein, pass a bamboo skewer through to
keep from curling (picture 1), put in a saucepan containing
enough water to cover mixed with 1 tablespoon sake and a pinch
of salt, and boil. Remove from saucepan, rotate the skewer and
cool. Remove skewer, peel but leave tail. Open the belly side
lengthwise to flatten out. Steep in vinegar dressing.
Grilled anago: cook in dashi mixed with sugar, soy sauce and
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Japanese Sushi recipe: Nigiri-zushi
mirin over medium heat until dashi mixture thickens and volume
is reduced. Cut anago into 1 1/4 inch (3 cm) pieces.
Egg: cook as shown on page 86. Cut into 1f2 inch (1 cm) pieces.
Nori: cut some sheets into 1 X 6 inch (2.5 x 15 cm) pieces for
wrapping uni and salmon roe, and others into 1/2 x 6 inch (1 X
15 cm) pieces for wrapping egg.
3 Wet hands with a mixture of equal parts of vinegar and water.
Scoop up a small amount of rice (one or two bite-size / picture
2).
Transfer the rice into the space formed by bending the fingers of
the left hand half-way. Form the rice into a rectangular shape
with help of the right index finger and middle finger by pressing
lightly (picture 3).
Garnish inside a piece of raw fish with a little wasabi (picture 4),
place the formed rice on top and press fish and rice together
lightly (picture 5).
4 Uni: wrap a piece of nori around the side of formed rice and
place wasabi and uni on top (picture 6).
Salmon roe: wrap a piece of nori around the side of formed rice,
place salmon roe.
Egg: place egg on top of formed rice and wrap a strip of nori at
the middle.
Anago: place anago on top of formed rice and brush some of the
sauce used for cooking anago over the top.
Note: Be sure to choose very fresh raw fish. The size of the
topping is about 1 1/4 inch (3 cm) wide, 2 1/2 inch (6.5 cm) long
and 1/4 inch (0.5 cm) thick.
Do not use wasabi for egg or anago.
Nigiri-zushi is lightly dipped in the soy sauce.
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Japanese Sushi recipe: Nigiri-zushi
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