Makes 12
This battleship-shaped version of nigiri-zushi has a ribbon of nori seaweed wrapped vertically around the rice, with added toppings such as ikura (salmon caviar) and sea urchin. This recipe includes western variation using crabmeat.
INGREDIENTS:
½ quantity vinegard rice
1 ½ sheets nori seaweed
Hand vinegar:
4 tablespoons vinegar
250 ml water
Toppings:
8-12 tablespoons crabmeat (use white and brown crabmeat from your fishmonger)
About 1 teaspoon sake
2 teaspoons wasabi paste or powder
4-6 tablespoons salmon caviar (ikura) or red lumpfish caviar
12 pickled caperberries or capers
To serve:
Pickled ginger
Japanese soy sauce
HOW TO MAKE:
1. Make the vinegared rice (sumeshi). Mix the hand vinegar ingredients in a small bowl.
2. Put the crabmeat in a small plate and sprinkle with a little sake. If using wasabi powder, mix 1-2 teaspoons powder in an egg cup with 1-2 teaspoons water to make a clay-like consistency. Turn it upside-down and set aside to prevent it drying.
3. Cut the whole sheet of nori crossways into 8 ribbons, 18x2.5cm, and the ½ sheet into 4, making 12 ribbons in total.
4. Dip your hands in the vinegar mixture, then take about 1-2 tablespoons rice in one hand and squeeze it into a rectangular mound about 5x2x3cm high. Wrap a nori ribbon around it, overlapping about 2cm at the end. Glue it together with a grain of vinegard rice. Put 2 teaspoons caviar and a few pickled caperberries or capers on top. Repeat to make 3 more rolls with caviar, 4 with crabmeat topped with a little salmon caviar and 4 with crabmeat, with a tiny dot of wasabi on top.
5. Arrange on a platter, and serve with the pickled ginger and a small dish of soy sauce as party food. If making individual servings, serve the soy sauce in small, separate dishes.
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