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Sabazushi
Ingredients (4 servings):
3 cups of rice
1 Scomber
2 Kombu
30 ml Benishoga
3 сups of sushimeshi
660 ml water
Awashozu
90 ml Vinegar
45 g. sugar
9 g. salt
Seasoning A:
3 tbsp. Vinegar
1 tbsp. sugar
Seasoning B:
1 cup of vinegar
4 tbsp. sugar
Preparation:
1. Simmer rice with kombu.
2. Vinegar boil for some time, add salt and sugar.
3. Put rice in a pot with vinegar, and cool it down.
4. Fillet of scomber leave in seasoning for 20-30 minutes, and scale after that.
5. Put the scomber on a moist tea-towel and rice on it.
6. Sliced kombu wash in a boiling water and put in seasoning.
7. Serve with benishoga.
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