½ pound sushi grade tuna, cut into to 1-inch pieces
½ pound mackerel, cut into 1-inch pieces
½ pound Octopus, cut into 1-inch pieces
½ pound Salmon, cut into 1-inch pieces
½ pound Yellow tail, cut into 1-inch pieces
4 tablespoons of soy sauce
2 teaspoons of freshly grated wasabi
4 cups of sushi rice
½ pound Tamago (Japanese Sweet Egg Omelet), cut into 1-inch pieces
½ of diakon, cut into paper-thin sheets and julianne – soak in cold water
½ of English cucumber, cut into paper-thin sheets and julianne – soak in cold water
2 paddy pan squash, thinly sliced
2 baby zucchini, thinly sliced
2 tablespoons of salmon roe
1 squash flower for garnish, cut into small pieces
Diakon flowers for garnish
2 cups short-grain Japanese rice
1/4 cup sake-mash vinegar (or white wine vinegar)
1/4 cup rice vinegar
1/4 cup sugar
2 tablespoons salt
1. Make sushi rice: Rinse the rice 5 times, then drain in a colander.
Cook the rice in a rice cooker according to the manufacturer's instructions. Alternatively, in a medium saucepan, combine the rice with 2 cups of cold water and bring to a boil over high heat. Cover and cook over moderate heat for 10 minutes. Reduce the heat to low and cook for 10 minutes longer. Remove from the heat and let stand, covered, for 15 minutes.
Meanwhile, in a small saucepan, combine the sake-mash vinegar, rice vinegar, sugar and salt and warm over moderate heat, stirring to dissolve the sugar.
Transfer the rice to a very large bowl. Sprinkle 1/2 cup of the seasoned vinegar all over the rice: Drizzle onto a spatula while waving the spatula back and forth. Using a slicing motion with the spatula, gently separate the rice grains while mixing in the seasoning. Fan the rice while mixing it to help it dry. Wipe down any stray grains from the side of the bowl. Cover the rice with a damp towel to keep warm.
2. Prepare salad: In a bowl, combine all fish (for this dish you can use any available fresh fish), wasabi and 2 tablespoon of soy sauce, mix to combine. In four individual bowls place 1 cup of sushi rice in each. Arrange fish in each bowl. Top with tamago, diakon, cucumber, squash. Sprinkle remaining soy sauce over each bowl. Garnish with salmon roe, squash and diakon flowers.
Morimoto Junmai Sake