Bimbimbap sushi
INGREDIENTS
a handful of bean sprouts
3 tablespoons rice wine vinegar
1 tablespoon soy sauce
1 teaspoon salt
1 tablespoon sugar
a pinch of chilli powder
4 quail eggs, separated
2 teaspoons toasted sesame seeds
2 tablespoons japanese mayonnaise
a handful of julienned cucumber
160g spanish mackerel or kingfish, thinly sliced
160g bluefin, yellowfin or longtail tuna, thinly sliced
160g trevally, ocean trout or atlantic salmon, thinly sliced
tamari soy and wasabi
4 tablespoons salmon caviar
1 sheet toasted nori, julienned
Sushi rice
2 tablespoons sugar
1 teaspoon sea salt
2 tablespoons rice vinegar
1 cup short grain rice, washed thoroughly
METHOD
Blanch the bean sprouts in boiling salted water for 30 seconds and then refresh under cold water.
Mix together the rice wine vinegar, soy, salt, sugar and chilli powder and pour over the bean sprouts to make pickled bean sprouts. Leave to marinate for 20 minutes and then drain.
Meanwhile, combine sugar, salt and vinegar in a pan and heat gently until dissolved.
Place rice and 11/3 cups of water into a saucepan and cook over low heat until cooked. Alternatively, follow rice cooker instructions.
Spread hot cooked rice onto a large tray and pour vinegar mixture over the top. Stir with chopsticks or a fork to cool the rice down and distribute the dressing evenly. Place a damp cloth over the rice until you are ready to use; Do not refrigerate.
Place the rice in the bottom of four bowls or martini glasses. Make a small indentation in the rice and place the quail yoke into this. Top with half the sesame seeds and then dot the mayonnaise over the rice. Top with bean sprouts, then cucumber, then the fish. Drizzle the tamari soy sauce and wasabi over the fish, sprinkle with the rest of the sesame seeds, then top with the caviar and finally the nori. Serve with pickled ginger.
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