Asian: Sushi 09 by Recipe Cottage

SEARCH RECIPES:

LOCATION: Recipes >> Asian >> Sushi 09


	Sushi 09

		Sabakizushi Saba (mackerel), cut into two whole filets 2 T salt (preferably kosher) 3 cups rice vinegar 1 cup okara (residue after making tofu - sold at some Japanese markets) 2 T sugar 1/2 tsp each vinegar and salt 1 egg yolk 2 tsp water Sprinkle 2 T salt all over filets (totally covered until you see mostly white from the salt) placed in a zaru or colander with a bowl underneath. Cover with plastic wrap and let it sit for about 1 hour. Rinse filets well and remove all remaining water from the filets with a towel or paper. Place the filets in a ceramic pan large enough to hold them straight and flat and add 3 cups vinegar. Marinate for 24 hours. The color of filets will turn opaque. With a tweezer remove bones from the filets. Place the filets cut side down and using your fingers remove a thin film of skin (transparent skin next to shiny gray surface) from the filets. Cut each fillets into 2 1/2 inch strips (cutting perpendicular to the long side). Cut the strips into two equal pieces (again cutting perpendicular to the long side). Using a small knife, cut 1/4 - 1/2 in wide by 1/2 - 3/4 in long on one side only (ribbon-like appearance). Wrap the okara in a gauze and wash well. Squeeze water. Place in a food processor and process until no longer in chunks. In a frying pan, add okara, 2 T sugar, 1/2 tsp each vinegar and salt, and egg yolk mixed with 2 tsp water. Cook on low for 5 to 6 minutes until all liquid is gone. Let it cool. Using cooked okara stuff each cut-up fish pieces and roll into sushi style. It should only cover about 3/4 of cooked okara. The appearance will be of shiny skin side roll with a yellow moon of okara. Decorate the dish with washed bamboo leaves or any other decorative leaves of your choice. Note: If okara is not available, use tofu. Place tofu in a colander and place a weight to eliminate water for about 6 hours. Proceed as with okara, but the skip the washing.