Steps to Make Ultimate Grilled Pacific Saury Sushi with Black Rice
Hey everyone, it is Brad, welcome to our recipe page. Today, we're going to make a special dish, Simple Way to Prepare Super Quick Homemade Grilled Pacific Saury Sushi with Black Rice. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Grilled Pacific Saury Sushi with Black Rice, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Grilled Pacific Saury Sushi with Black Rice delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Grilled Pacific Saury Sushi with Black Rice is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we have to first prepare a few components. You can cook Grilled Pacific Saury Sushi with Black Rice using 13 ingredients and 14 steps. Here is how you cook that.
Black rice is so beautiful!
If you have fresh fish, just sear the surface. Otherwise, grill it through well.
Use glutinous black rice. It's highly nutritious, chewy, and filling. It looks pretty too. Recipe by pegupepepe. (About 8 sushi, for two)
Ingredients and spices that need to be Prepare to make Grilled Pacific Saury Sushi with Black Rice:
- [for the fish topping]
- 2 Pacific saury, sashimi quality
- 1 dash Salt
- [for the sushi rice]
- 180 ml White rice
- 3 tbsp Black rice
- 1 tbsp Sake and 1 sheet of kombu seaweed (5 cm square)
- 1 Sushi vinegar
- [Others for garnish]
- 1 optional Grated daikon radish
- 1 optional Okahijiki (type of saltwort)
- 1 optional Shiso seeds
- 1 optional Kabosu citrus
Instructions to make Grilled Pacific Saury Sushi with Black Rice
- Make the sushi rice. Mix about 3 tablespoons of black rice and 1 tablespoon of sake with 180 ml of uncooked white rice. Add konbu seaweed to the rice cooker and set to cook.
- Transfer the cooked rice into a large bowl and drizzle the sushi vinegar. Let rest for about 10 seconds to allow the rice to absorb the vinegar (use a sushi rice tub if available).
- Mix the rice well with a cutting motion and cool down with a fan at the same time. After it's cooled down, cover with a moistened tea towel on top to keep the rice moist and soft.
- The aroma of grilled Pacific saury is irresistible. I like aji (horse mackerel) seared quickly, but I like pacific saury grilled well.
- Since the fish will be grilled, it's fine to use leftover fish on sale at the end of the day. Whenever I find special offers, I always buy several to freeze.
- Rinse the fish and sprinkle with salt. Leave to stand for a while to get rid of the fishy smell. Salting helps remove the fishy smell.
- Rinse the fish gently and pat dry. Let's start grilling.
- If you have fresh fish, you could sear the surface with a blow torch.
- Otherwise, you can use your grill.
- After grilling, slice the flesh on the diagonal and top with the sushi rice to make nigiri sushi. Plate and serve!
- I put kabosu citrus, cooked okahijiki, grated daikon radish and shisho seeds next to the sushi.
- This sushi rice made with black rice looks beautiful, doesn't it?
- Squeeze the kabosu citrus and sprinkle with a little soy sauce. Have a bite!
- The sushi rice with black rice changes its colour immediately when mixed in with vinegar. The rice is packed with color as well as flavor.
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