Sawara no Kōko Sushi ｜ Our Regional Cuisines
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Image source: Tobi Nutrition Improvement Council
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Image source: Tobi Nutrition Improvement Council
RECIPE
Ingredients (4 servings)
- Rice 4 cups
- Water 4.5 cups
- Kombu (kelp) 10 cm square
- Vinegar (for rice seasoning) 5 tablespoons
- Sugar 3.5 tablespoons
- Salt (for rice seasoning) 1 teaspoon
- Spanish mackerel 200g
- Salt (for Spanish mackerel) 0.5 teaspoon
- Vinegar (for Spanish mackerel) 0.5 cup
- Pickled daikon radish 100g
- Green peas 0.5 cup
- Prickly ash leaves As needed
How to cook
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1. Wash the rice and drain in a strainer for at least 30 minutes.
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2. Slice the Spanish mackerel into thicker slices than sashimi, sprinkle with salt, set aside for 5 to 6 minutes, then soak in vinegar for about 30 minutes and remove.
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3. Cut the pickled daikon radish into 4 cm long strips and rub to remove the moisture.
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4. Combine vinegar, sugar, and salt to make the rice seasoning.
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5. Bring the rice to a boil with kombu (make some cuts in it), then remove the kombu just before it boils.
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6. Mix the rice with the vinegar seasoning and allow it to cool.
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7. Mix the sushi rice from step 6 with the Spanish mackerel, pickled daikon radish, and green peas, then garnish with prickly ash leaves.
provider : Recipe source: Tobi Nutrition Improvement Council
Recipes vary depending on the region and home.
Contact
Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries
Tel:+81-3-3502-5516
