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Deconstructed Sushi With Ponzu Dressing

Deconstructed Sushi With Ponzu Dressing

For an impressive way to serve rice, try combining all the key sushi ingredients on a plate. Guests can help themselves to this delicious deconstructed sushi.

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. 

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One Comment on Deconstructed Sushi With Ponzu Dressing

    October 13, 2016 5:43 pm

    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!

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