Culinary Studio Karinary Art 2021.March
Ingredients
| Hassaku orange | 2 ... Peel 1.5 and separate into segments. Juice the remaining half (30ml). |
| Rice | 2 cups ... Cook with an equal amount of water. |
| Sushi vinegar | 70ml |
| White fish sashimi | 50g |
| Shrimp | 8 ... Boil beforehand. |
| Egg | 2 ... Make into kinshi tamago (shredded egg). |
| Green peas | 60g ... Boil beforehand. |
| Bamboo shoot | 80g ... Boil with rice bran, then soak in water to remove bitterness. |
| Sakura ginger | As needed ... Julienned. |
| Salted kelp | As needed. |
Instructions
- Mix sushi vinegar (70ml) with hassaku juice (30ml) to make a seasoned vinegar. Reserve 30ml to sprinkle over the boiled shrimp and sashimi.
- While the cooked rice is still warm, mix in the remaining seasoned vinegar (70ml) and let it cool.
- Gently mix the peeled hassaku segments and sakura ginger with the sushi rice, then plate.
- Garnish with shredded egg, shrimp, sliced bamboo shoots, green peas, and salted kelp.