Deconstructed Sushi With Ponzu Dressing
Deconstructed Sushi With Ponzu Dressing
Serves 4
¼ cup rice-wine vinegar
¼ caster sugar
1 Lebanese cucumber, peeled into ribbons
100g bean sprouts
2 cups sushi rice
2 tbsp sushi seasoning
200g salmon sashimi, thinly sliced
200g tuna sashimi, thinly sliced
200g kingfish sashimi, thinly sliced
2 tbsp Kikkoman soy sauce
1 tbsp mirin
1 tbsp lemon juice
pickled ginger, to serve
sesame seeds, toasted, to serve
seaweed salad, store-bought, to serve
Place vinegar, sugar, and 1/4 cup water in a saucepan and cook, stirring, over medium heat until sugar dissolves. Place cucumber and bean sprouts in a bowl and pour pickling syrup on top. Refrigerate.
Rinse rice under water, drain, and place in a saucepan with 2½ cups water. Bring to the boil, then reduce heat to low, cover, and cook for 10-12 minutes, or until tender. Remove from heat and let stand, covered, for 10 minutes. Sprinkle rice with sushi seasoning and fluff with a fork. Arrange rice on a platter and layer with sashimi.
To make ponzu dressing, place soy, mirin, and lemon juice in a bowl and mix to combine. Serve sushi with pickled vegetables, pickled ginger, sesame seeds, seaweed salad, and ponzu dressing.
One Comment on Deconstructed Sushi With Ponzu Dressing
I’ve been curing my own salmon for years, and one of my “go to” dishes has been *deconstructed sushi* like forever… using the salmon, avocado, wakame, bought dried and blended with miso soup sachets… with toasted sesame seeds, oil and the merest hint of chilli, wasabi, home~pickled ginger, tamari soy, and, of course sushi styled rice. Spectacular use of colour, and much easier than rolling the whole thing and cutting it up. Oh… and marginally safer from a food hygiene point of view, to using totally raw fish, unless you’re completely comfortable with its source…. or freeze it, or gin treat it!