Red Snapper Hako Zushi レッドスナッパーハコ逗子
How to make Red Snapper Hako Zushi Recipe - In this boxed sushi, the fish is quite light in color , highlighting the rich color of the toppings. nIf possible, line the sushi press with a fresh bamboo leaf to pr event the rice from sticking.
MAKES 6 PIECES
Ingredients:
3½ ounces (100 grams) red snapper
Sake, for wiping
1 piece kombu, about 8 x 6 inches
1 1⁄3 cups sushi rice
1 tablespoon crushed sesame seeds
½ teaspoon iwanori paste
½ teaspoon umeboshi (pickled plum) paste
½ teaspoon finely chopped mint
Thinly sliced radish, for garnish
Wasabi paste, for serving
Gari (pickled ginger), for serving
Soy sauce, for serving
Method:
2. Wet a paper towel with sake and wipe down the kombu pieces.
4. Arrange the snapper pieces evenly on the cut piece of kombu. Cut another piece of kombu that’s the same size and place it on top. Refrigerate for about 1 hour.
5. Remove the snapper from the kombu ‘sandwich’ and arrange it evenly on the bottom of the sushi press.
7. Shape the rice into a thick sausage and press it evenly into the sushi press, on top of the snapper.
8. Place the top of the sushi press on top of the rice and press down firmly. Rotate the sushi press 180° and then press down again so that the rice is evenly pressed.
9. Place the remaining piece of kombu on your work surface. Carefully remove the sushi press frame and top, and then transfer the pressed sushi onto the kombu.
10. Refrigerate the sushi, with the kombu, for about 2 hours.
12. Arrange the sushi on a serving dish and serve with wasabi, gari and soy sauce.
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| Red Snapper Hako Zushi レッドスナッパーハコ逗子 |
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