Amberjack Wasabi カンパチわさび

How to make Amberjack Wasabi Recipe - The sharp wasabi complements the sweet fish nicely and the colo rs are lovely. Remember to cover your sushi mat with plastic wrap when making inside-out s ushi to prevent the rice fr om sticking to the mat.

MAKES 8 SERVINGS

Ingredients
1 tablespoon finely chopped scallions
3½ ounces (100 grams) amberjack
½ nori sheet
2⁄3 cup sushi rice
¼ avocado, sliced
¼ cucumber, cut into very thin sticks
1 teaspoon wasabi paste, plus more for garnish
1 tablespoon tobiko (flying fish roe)
1⁄3 ounce (10 grams) grated takuan (pickled daikon)
Gari (pickled ginger), for serving
Soy sauce, for serving

Method:

 

1. Place the scallions and about 2½ ounces (85 grams) of the amberjack on your cutting board. Chop together into smaller cubes to make the sushi filling; set aside (Fig. a).

2. Cover a bamboo sushi mat with plastic wrap. Place the nori sheet on the mat and cover it evenly with rice. Flip over the nori so that the rice is facing the mat.

3. Along the middle of the nori, arrange the avocado, cucumber, wasabi and amberjack-scallion mixture (Fig. b).

4. Roll the roll in half and then cut each half into 4 even pieces.

5. Arrange the sushi on a serving dish. Chop the remaining ½ ounce (15 grams) of amberjack and distribute it evenly on top of each piece, and then top with tobiko (Fig. c).

6. Top each piece with takuan and serve with wasabi, gari and soy sauce (Fig. d).

Amberjack Wasabi カンパチわさび