Autumn｜Japanese food｜Seafood｜酢〆イワシと赤かぶのにぎり
Vinegared Sardine and Red Turnip Sushi
Culinary Workshop - Culinary Art - Nov.2023
Ingredients
| Sardines | 3 ... Fillet into three pieces |
| Salt, Vinegar | As needed |
| Pickled red turnip, Sweet vinegar | As needed ... Drain and slice thinly |
| Sushi rice | As needed ... Lightly season freshly cooked rice with sushi vinegar |
| Toasted sesame seeds | As needed |
| ＜For sardines＞ | Grated ginger, Shiso leaves, Ume paste, Wasabi ... To taste |
| ＜For red turnip＞ | Finely shredded yuzu |
Instructions
- Sprinkle plenty of salt on the filleted sardines and let them sit in the refrigerator for about 30 minutes. Rinse off the salt with running water, tighten with ice water, drain, and pat dry.
- Place the sardines in a container, pour vinegar to cover, and refrigerate for about 1 hour.
- Remove step 2, and peel the thin skin from the head side. ... This completes the vinegar-pickled sardines.
- Lightly season warm rice with sushi vinegar and mix in a little toasted sesame seeds.
- Form step 4 into bite-sized pieces, top with vinegar-pickled sardines and pickled red turnip, and lightly press together. For sardine nigiri, add garnishes like shredded ginger, ume paste, or wasabi as desired. For red turnip nigiri, top with finely shredded yuzu.