Sanma's bar sushi
We used shiso leaves and sweet and sour ginger to give it a refreshing finish. When cutting sushi bars, wipe off any oil and moisture from the knife with a cloth at each time to cut it neatly.
How to make it
1
Use one saury filleted into three pieces. Sprinkle equal amounts of salt and sugar on the surface and leave it for a few minutes
2
Place the saury in a container with an appropriate amount of vinegar and a little sugar and mix well with the vinegar
3
Place a wrung-out bleached cloth on top of the rolling mat, and then place the vinegar-marinated saury on top of it, skin-side down
4
Place finely chopped sweet and sour ginger on top of the sanma, and then arrange the shiso leaves on top
5
Place vinegared rice, cut into strips the same length as the saury, on top and shape it into a square using a rolling mat
6
Grill the skin side of the saury over a burner and cut into bite-sized pieces
7
Serve in a bowl and garnish with sliced sudachi citrus fruit
Ingredients for 2 people
-
- Saury
- 1 piece
-
- salt
- A little
-
- sugar
- A little
-
- vinegar
- A little
-
- Vinegared rice
- 150ℊ
-
- Ooba
- 3
-
- Sweet and sour ginger (galli)
- 10ℊ
-
- For sudachi
- Appropriate amount
[PR]
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