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
One saury is made from three pieces of grated saury. Shake the same amount of salt and sugar onto the surface and leave for a few minutes.
2
Put the saury in a container containing an appropriate amount of vinegar and a little sugar and mix with the vinegar.
3
Place a squeezed soaked cloth on top of the sprinkle, and place the vinegared saury skin down on top.
4
Place finely chopped sweet and sour ginger on top of the saury and arrange the shiso leaves on top.
5
Place the vinegared rice in a stick shape to match the length of the saury, and shape it with a square sprinkle.
6
Sprinkle the saury skin with a burner and cut it into bite-sized pieces.
7
Serve in a bowl and serve with sliced sudachi.
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
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