Scallops nigiri sushi
Be careful not to crush the rice by squeezing it too hard
Please also refer to this page for information on the ingredients introduced in this recipe.
Please also refer to this page for information on the ingredients introduced in this recipe.
How to make it
1
Insert a knife into the side of the scallops to open them, being careful not to cut all the way through. Add a few drops of Happomibijin to each opened scallop
2
Prepare vinegared rice (cook rice with 90% water and add 10% vinegar for nigiri sushi and mix well)
3
Combine sushi rice (about 15g per tsuku) with sliced scallops and make sushi
4
Arrange on a plate and garnish with black shichimi, medicinal ten-spice chili pepper, wasabi, white sesame seeds, yukari, etc. to taste, and top with pickled ginger to complete
material
-
- Scallop adductor muscle for sashimi
- As much as you like
-
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- Small amount
-
[Sushi rice]
- cooked rice
- Appropriate amount
-
- Nigiri Sushi vinegar
- Appropriate amount
-
- Black shichimi to taste.
- Small amount
-
- Medicinal herb chili pepper (optional)
- Small amount
-
- Add wasabi to your liking.
- Small amount
-
- White sesame seeds (optional)
- Small amount
-
- Yukari (optional)
- Small amount
-
- Sweet pickled ginger (gari) to taste
- Small amount
[PR]
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