|
Sushi Rice
Assorted
Nigiri
Spicy Tuna
Cone
Tea-Smoked Salmon and Avocado Cone
Grilled
Shrimp Salad
Maki Sushi
Beau MacMillan's Seared Scallops with Maitake
Ginger Garlic Cream and Rice
WINE NOTES
Shizensu:
Uses Kimoto method (300-year-old method that is rare
because it's so labor-intensive, mash is hand-beaten with long poles
that then ferment.) Results in a more full-flavored sake. This one
has a complex flavor with balancing acidity.
Sato No Homare: Junmai Ginjo: Elegant super-premium, with
light fruity nose of violets, strawberry, pear and grape. Semi-dry.
Hints of anise and tropical fruit (secondary notes that the Japanese
call fukumi-ka.
|
|
Assorted Nigiri
Makes about 14 pieces nigiri each
- 1 cup water
- 1 tablespoon rice vinegar
- 1/2 pound #1 grade Ahi tuna
- 1 small ribeye steak, lightly seared on
both sides until medium rare
- 1/2 pound super fresh striped bass
- 1 cup Master Sushi Rice
- 3 tablespoons wasabi (either fresh frozen
grated or wasabi powder that's been bloomed in water)
Combine water and rice vinegar in a small
bowl. Slice tuna, ribeye and bass into 1/4 X 1 X 2.5-inch pieces --
or use 2 pieces that will match width of rice oblong. Wet your hands
in the water-vinegar mixture and scoop about 2 tablespoons rice into
your left hand. Using your forefinger and middle finger, gently
compact the rice into an oblong shape in the palm of your hand,
using your thumb to tap the end of it, turn the rice once and
repeat. Then flip the rice end to end and press once more. Spread a
small amount of wasabi on the underside of your protein and press
protein onto rice. Lay nigiri rice-side down on platter. Continue
forming nigiri until all ingredients are used.
Note: This is also great with wild salmon.
Click Here for a
Printer Friendly version
|
