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Tekkadon sushi
fresh tunny on rice
Ingredients (4 servings):
2 сups rice
10 g kombu
440 ml water
Tunny-fish
Wasabi to taste
Nori to taste
30 g shyoga
Sushizu:
60 ml vinegar
3 tbsp sugar
1 tsp salt
Preparation:
1. Wash rice thoroughly, put on gauze and leave it for 30 minutes.
2. Put rice, kombu and water in pot and bring to boil. Cook 8-10 minutes on a slow fire.
3. Mix ingredients for sushizu.
4. When rice is ready put it into another pot or wooden tub. Mix it with sushizu and prepare sushimeshi.
5. Slice tunny-fish.
6. Put sushimesi in plates. Put nori on top, then tunny and wasabi. Add shyoga.
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