Abalone nigiri sushi
Remove the abalone from the shell, remove the liver and use the meat. Cut into thin diagonal slices about 2mm thick and boil in a pot of water for about 15 minutes
Leave enough cooking water to cover the abalone, add the seasonings (A) and simmer for 4-5 minutes
Once the broth has absorbed the flavor, remove the fish and let it cool. Lightly tap the edges of the fish with a knife to improve the texture
Bring the remaining broth to a boil and reduce it to a sauce
Place wasabi on vinegared rice (approximately 15g per piece), add abalone meat and form into sushi
Arrange on a plate, garnish with sweet and sour ginger if desired, and brush with the reduced sauce to finish
-
- Abalone
- 1 piece
-
[A]
- Dark soy sauce
- 1 tablespoon
-
- Japanese sake
- 1 tablespoon
-
- sugar
- 1/2 tbsp
-
- Vinegared rice
- Appropriate amount
-
- Wasabi
- A little
-
- Sweet and sour ginger (galli)
- Appropriate amount
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