11/06/15 recipe -Taste USA

Tuna Monkfish Nigiri ツナもんｋふぃｓｈ握り

How to make Tuna Monkfish Nigiri Recipe - Monkfish liver (ankimo) is quite a delicacy in Japan, but admit tedly hard to find outside of the country. If you can’ t get hold of monkfish liver, replace it with goose liver.

MAKES 2 PIECES

Ingredients
2⁄3 ounce (20 grams) tuna
2⁄3 ounce (20 grams) monkfish liver
1 teaspoon canola oil, for frying
1 teaspoon teriyaki
2 tablespoons sushi rice
Wasabi paste, plus more for serving
1 teaspoon black tobiko
1 teaspoon chopped mint
Gari (pickled ginger), for serving
Soy sauce, for serving

Method:

1. Slice the tuna into 2 long pieces, each about 2 x 1 x ¼ inches (Fig. a).

2. Cut the monkfish liver into strips, each strip about three-quarters the size of a piece of tuna (Fig. b).

3. Heat the oil in a small frying pan over medium-high heat. Add the monkfish liver and teriyaki, and sear for about 20 seconds on each side, until lightly browned.

4. Hold about 1 tablespoon of rice in your right hand and squeeze it gently into a rectangular shape with rounded corners (Fig. c).

5. Hold 1 piece of tuna with the fingers of your left hand. Dip your right index finger into the wasabi and rub it on the bottom of the tuna.

6. Place the tuna on top of the rice and gently press them together.

7. Place the seared monkfish liver on the tuna (Fig. d).

8. Repeat to make another piece of sushi. Garnish with black tobiko and chopped mint. Serve with wasabi, gari and soy sauce.

Tuna Monkfish Nigiri ツナもんｋふぃｓｈ握り

Red Snapper Nigiri レッドスナッパーにぎり

How to make Red Snapper Nigiri Recipe - Pieces of kombu imbue the r ed snapper in this r ecipe with a distinct umami flavor . Remember that kombu is cover ed with salt fr om the sea, so wipe it with a bit of sake before using.

MAKES 4 PIECES

Ingredients
Sake, for wiping
2 pieces kombu, each 4 x 4 inches
2¾ ounces (80 grams) red snapper
¼ cup sushi rice
Wasabi paste, plus more for
serving
2 teaspoons chopped scallions
1 teaspoon minced fresh ginger
1 or 2 slices hot pepper, for garnish
Gari (pickled ginger), for serving
Soy sauce, for serving

Method:

1. Wet a paper towel with sake and wipe the kombu sheets (Fig. a).

2. Slice the snapper into 4 pieces, each measuring about 2 x 1 x ¼ inches (Fig. b).

3. Place 1 piece of kombu on your work surface and arrange the snapper slices on top (Fig. c).

4. Cover the snapper with the other piece of kombu and refrigerate for about 1 hour.

5. Hold about 1 tablespoon of rice in your hand and gently squeeze it into a rectangular shape with rounded corners (Fig. d).

6. Hold one piece of snapper with the fingers of your left hand. Dip your right index finger in the wasabi and rub it on the bottom of the snapper.

7. Place the snapper on top of the rice. Gently shape the rice and snapper together.

8. Repeat to make the rest of the sushi. Top with chopped scallions, minced ginger and hot pepper slices. Serve with wasabi, gari and soy sauce.

Red Snapper Nigiri レッドスナッパーにぎり

Blanched Tuna Nigiri Ｂぁんちぇｄツナ握り

How to make Blanched Tuna Nigiri Recipe - In this dish, the tuna is lightly blanched to give it a dif ferent color and flavor.

MAKES 4 PIECES

Ingredients
1 tablespoon sake
2 tablespoons soy sauce
½ teaspoon minced fresh ginger
2¾ ounces (80 grams) tuna
Ice water, for chilling
¼ cup sushi rice
Wasabi paste, plus more for serving
Handful fresh mint leaves
Gari (pickled ginger), for serving
Soy sauce, for serving

Method:

1. Combine the sake, soy sauce and minced ginger in a small bowl. Add the tuna and let it marinate in the refrigerator for about 1 hour (Fig. a).

2. Boil water in a small pot and fill a small bowl with ice water. Blanch the tuna in the boiling water for about 10 seconds and then plunge it immediately into the ice water. Let it sit until it is completely chilled.

3. Slice the blanched tuna into 4 even pieces (Fig. b).

4. Hold about 1 tablespoon of rice in your right hand and squeeze it gently into a rectangular shape with rounded corners.

5. Hold one piece of tuna with the fingers of your left hand. Dip your right index finger into the wasabi and rub it on the bottom of the tuna

6. Place the tuna on top of the rice and gently squeeze them together.

7. Chop the mint and then hold it in one hand. Press the mint with the other hand to release the aroma (Figs. c-d).

8. Repeat to make the rest of the sushi. Place a pinch of chopped mint on top of each piece and serve with wasabi, gari and soy sauce.

Blanched Tuna Nigiri Ｂぁんちぇｄツナ握り

Toro Salmon Nigiri トロサーモンにぎり

How to make Toro Salmon Nigiri Recipe - Toro salmon, located on the belly of the fish, is consider ed by many people to be the tastiest part of the fish.

MAKES 2 PIECES

Ingredients
2⁄3 ounce (20 grams) toro salmon
2 tablespoons sushi rice
Wasabi paste, plus more for serving
½ teaspoon minced fresh ginger
¼ teaspoon chopped scallions
1 hot pepper, finely sliced
Gari (pickled ginger), for serving
Soy sauce, for serving

Method:

1. Slice the toro salmon into 2 long pieces, each measuring about 2 x 1 x ¼ inches (Fig. a).

2. Hold about 1 tablespoon of rice in your right hand and squeeze it gently into a rectangular shape with rounded corners (Fig. b).

3. Hold 1 piece of salmon with the fingers of your left hand. Dip your right index finger into the wasabi and rub it on the bottom of the salmon.

4. Place the salmon on top of the rice (Fig. c).

5. Gently shape the rice and salmon together.

6. Use a torch burner to scorch the top of the salmon, just until a savory aroma is released (Fig. d).

7. Repeat to make another piece of sushi. Top each piece of salmon with minced ginger, scallions and hot pepper slices. Serve with wasabi, gari and soy sauce.

Toro Salmon Nigiri トロサーモンにぎり

Tuna Monkfish Nigiri ツナ もんｋふぃｓｈ 握り

Red Snapper Nigiri レッドスナッパーにぎり

Blanched Tuna Nigiri Ｂぁんちぇｄ ツナ 握り

Toro Salmon Nigiri トロサーモンにぎり

Tuna Monkfish Nigiri ツナもんｋふぃｓｈ握り

Blanched Tuna Nigiri Ｂぁんちぇｄツナ握り