Sanuki Joy Sushi
Contest recipe Oidemai RiceJapanese Spanish mackerelSanuki salmon
Ingredients
- Sanuki Samon Sashimi 4-5 off
- For Sawara Sashimi 4-5 off
- Rice (Oidemai) 2 go
- Sushi rice Appropriate amount
- Natural salt Appropriate amount
- vinegar 100 ml
- sugar 80g
- Grated ginger 1g
- Kelp Appropriate amount
- Sansho leaves 8
Method
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Tightly salt the sashimi of Sanuki Samon and Sawara and tighten until the water drips (about an hour).
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Wash the tightened sashimi with vinegar and soak in vinegar. Vinegar is a mixture of finely cut kelp with vinegar, sugar, and ginger (sweetness can be adjusted to your liking). Covering with cooking paper during pickling reduces uneven pickling on the surface (about 2 hours).
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Cook rice harder, mix sushi rice and cool.
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When the surface of the sashimi becomes white and tightened with vinegar, pull it up and wipe off the water.
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Spread wrapped sushi on wooden crate and add sushi rice. Cover and tighten the rice.
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Spread the sashimi of Sanuki Samon and Sawara with vinegar on rice so that it looks like red and white hair.
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Finally, put the pepper leaf and tighten it lightly to complete.
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