• Eat It Raw! - 02

    From Dave Drum@1:18/200 to All on Sun Aug 28 12:10:42 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Japanese Sashimi & Rice (Chirashi)
    Categories: Seafood, Offal, Vegetables, Rice
    Yield: 1 servings

    MMMMM----------------------VINEGAR MIXTURE---------------------------
    1/4 c Rice vinegar
    3 tb Sugar
    1 tb Mirin
    1 tb + 1 ts kosher salt

    MMMMM-------------------SUSHI RICE & TOPPINGS------------------------
    8 oz Short-grain sushi rice
    1/2 c Sliced seafood; raw tuna,
    - raw salmon, raw yellowtail
    - and/or chilled poached
    - squid
    3 tb Salmon roe (ikura)
    1/4 c Thin sliced chilled
    - vegetables; cucumber,
    - avocado, poached asparagus
    1 Chilled 1-egg omelet; sushi
    - style, thin sliced

    MAKE THE VINEGAR MIXTURE: In a bowl, stir together the
    vinegar, sugar, salt, and mirin.

    MAKE THE SUSHI RICE: To a fine-mesh sieve set over a
    bowl, add the rice and cover with cold water. Using your
    hands, swish the rice to release its starch (the water
    will turn cloudy). Discard the water, cover with fresh
    water, swish again, and repeat until the water is clear
    after swishing, 3gCo6 changes. Drain well.

    Transfer the rice to a rice cooker, add 1++ cups water,
    and cook according to the manufacturergCOs directions.
    (Alternatively, cook the rice on the stove: To a medium
    pot set over high heat, add the rice and water, bring to
    a boil, cover, turn the heat to low, and cook until the
    water is just absorbed, about 18-20 minutes. Turn off
    the heat and let stand for 10 minutes.)

    Using a rubber spatula, transfer the rice in an even
    layer to the bottom of a shallow nonreactive bowl, then
    drizzle with the vinegar mixture and stir to combine.
    Cover with a damp towel and set aside to cool slightly,
    about 20 minutes.

    Ten minutes prior to serving, remove the seafood from
    the refrigerator. When ready to serve, onto the bottom
    of a serving bowl, spread 1 1/2 cups of the cooked rice
    (reserve the remaining rice for another use). Arrange
    the sliced seafood over the top, followed by the salmon
    roe, vegetables, and omelet. Serve immediately.

    BY: Mike Lim

    RECIPE FROM: https://www.saveur.com

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