All-Fish-Seafood-Recipes.com

Serves/Makes: 2 - 3

Ingredients:

• 1/2 cup (125 mL) fish fillets (tuna, bream, salmon...)
• 1/2 cup (125 mL) shellfish (shrimps, crab meat...)
• Sheets of nori (dried seaweed) (optional)
• Cucumber
• Fresh mushrooms

Rice
• 2 1/2 cups (625 mL) long or short grain rice
• Salted boiling water
• 2 tablespoons (30 mL) rice vinegar or other sweet vinegar
• 3 teaspoons (45 g) sugar
• 1/2 teaspoon (2.5 mL) salt
• 2 teaspoons (10 mL) sherry

Sauce
• 1/4 cup (60 mL) sake
• 1/4 cup (60 mL) vinegar
• 1/4 cup (60 mL) sesame oil
• 2 teaspoons (10 mL) sesame seeds
• 3 tablespoons (45 mL) soy sauce
• 3 tablespoons (45 mL) honey

How to cook:

• Rinse rice under cold running water; drain.
• Boil rice into salted boiling water.
• Into a large bowl, mix together boiled rice, rice or other sweet vinegar, sugar, salt and sherry.
• Mix into boiled rice; cool to room temperature.
• Really finely slice fish fillets; watch for bones!
• Arrange sheets of nori onto a cookie sheet; broil to cook.
• Line a bamboo mat or a cloth with plastic wrap; arrange sheets of nori side-by-side yet toughing, and garnish each sheet with rice.
• Roll mat or cloth, pressing in order to get a tight log.
• Let log rest for at least 10 minutes.
• Remove mat or cloth and plastic wrap; cut log into 6 slices.
• Arrange onto a serving plate.
• Decorate with very small pieces cucumber or very finely minced mushrooms.
• Mix together all sauce ingredients.
• Serve into tiny individual bowls, along with roll slices.

Notes:

Be sure to use really fresh fish.
If it is impossible to find any dried seaweed, serve boiled rice into small individual bowls.

This recipe for Sushi serves/makes: 2 - 3

---

Main Ingredient: Various Fish
Preparation Method: Marinated/Uncooked
Cuisine: Japanese