Wasabi Zushi (Wasabi Sushi) ｜ Our Regional Cuisines
RECIPE
Ingredients (60-70 pieces)
- Rice 1 shou
- Salted mackerel (large) 2
- Plum vinegar As needed
- Rice vinegar As needed
- Kombu(=kelp) As needed
- [Awase-zu (sweet and sour dressing)] Sugar As needed
- [Awase-zu (sweet and sour dressing)] Salt As needed
- [Awase-zu (sweet and sour dressing)] Vinegar As needed
- [Awase-zu (sweet and sour dressing)] Kombu(=kelp) As needed
- [Awase-zu (sweet and sour dressing)] Umami seasoning As needed
How to cook
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1. Harvest wasabi leaves when they are ready, salt-pickle them, and freeze them.
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2. Slice the salted mackerel diagonally, then soak it in umezu (plum vinegar) for 20 minutes. After that, soak it in rice vinegar for 30 minutes.
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3. Cook the rice with kombu and a little sake, mix it with the cooled seasoned vinegar (boiled once), and divide it into 60-70 portions.
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4. Place the mackerel on the sushi rice, wrap it with wasabi leaves, and tightly pack it into a sushi container.
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5. Place a weight on top and let it sit overnight.
provider : Arita Lifestyle Research Group Liaison 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
