Preparation Time:
40 min.
Cooking Time:
15 min.
Ingredients:
(Serves 6)
7 oz very fresh sea bream fillet
7 oz very fresh red tuna fillet
7 oz very fresh salmon fillet
12 1/4 oz sushi rice
12 fl oz water
4 tablespoons rice vinegar
3 tablespoons sugar
2 1/2 teaspoons salt
2 tablespoons sherry vinegar
2 teaspoons powdered wasabi
A few slices of pickled ginger
Method:
Wash the rice several times in fresh water. Place the rice in a pot, add the water, cover, and bring to a boil. Cover and let cook 15 minutes, then remove from the heat. Leave to rest, covered, for 10 minutes. Mix the rice vinegar, sugar, salt, and sherry vinegar together in a bowl. Pour this mixture over the rice and mix. Let cool to room temperature. Meanwhile, cut the fish fillets into narrow strips. Mix the wasabi powder with a little water to give it a mustard-like consistency. Wet your hands and make small oval-shaped balls of rice the same length as the fish strips. Spread a little wasabi paste on the fish (optional) and place a fish strip on each rice ball. Place the sushi on a plate, cover with plastic wrap, and keep cold until ready to serve. Serve the sushi with pickled (pink) ginger slices and wasabi paste.