Sushi at Home: A Mat-to-Table Sushi Cookbook by Rockridge Press

Author:Rockridge Press
Language: eng
Format: mobi, epub
Publisher: Rockridge Press
Published: 2015-08-24T04:00:00+00:00

1½ cups unseasoned rice vinegar

1½ tablespoons sugar

1 tablespoon mirin

1 small Japanese cucumber

1. Sprinkle the fillets on each side using the 1 tablespoon of salt. In a glass baking dish or other nonreactive dish wide enough to hold the fish in a single layer, place the fillets. Cover and let sit for 30 minutes.

2. Rinse the fillets gently under cold water to remove the salt. Pat dry and set aside. Drain any liquid that has accumulated in the baking dish.

3. In the drained baking dish, combine the vinegar, sugar, mirin, and the remaining 1 teaspoon of salt. Stir until the sugar is dissolved. Place the fish in a single layer in the dish. Cover and refrigerate for at least 24 hours.

4. Cut the ends off of the cucumber, and then slice a small piece off one side to create a flat edge. Cut the cucumber into 3-inch pieces. Working with one piece at a time, cut the cucumber into very thin, flat, 3-inch-long slices. Stack the slices and cut into matchstick pieces.

5. Just before serving, remove the fish from the baking dish, letting the vinegar solution drain from the fillets, and pat dry. Following the “Slicing Fish” instructions for sashimi here, slice the fish very thinly.

6. Divide the cucumber among 4 small serving plates, placing the matchstick pieces to the side of each plate. Divide the fish evenly among the plates, leaning them up against the cucumber garnish. Serve immediately with soy sauce for dipping.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.