You are looking for a grilled pacific saury sushi with black rice recipe that is unique? How to make it not too difficult. If wrong processing then the result is in fact tends to be unpleasant. Whereas the delicious grilled pacific saury sushi with black rice should has aroma and taste that could provoke everyone’s taste.

{ There are many little things that can affect the taste quality of grilled pacific saury sushi with black rice, start from the type of ingredients, then selection of fresh ingredients and good, until how to process and serv it. No need dizzy if want prepare grilled pacific saury sushi with black rice which is delicious as long as you know the trick and how to make this dish able be serving special.

Ingredients and seasonings required for make

1. Prepare [for the fish topping]
2. Use 2 Pacific saury, sashimi quality
3. Prepare 1 dash Salt
4. Prepare [for the sushi rice]
5. Prepare 180 ml White rice
6. Prepare 3 tbsp Black rice
7. Prepare 1 tbsp Sake and 1 sheet of kombu seaweed (5 cm square)
8. Prepare 1 Sushi vinegar
9. Take [Others for garnish]
10. Prepare 1 optional Grated daikon radish
11. Prepare 1 optional Okahijiki (type of saltwort)
12. Use 1 optional Shiso seeds
13. Take 1 optional Kabosu citrus

Sushi rice has a firmer and chewier texture than normal boiled rice. When made properly it will have a glossy appearance. Mackerel pike, also known as Pacific saury, actually belongs to another family, too. It is a very popular fall ingredient in Japan and is usually served grilled as a whole fish; it was not commonly served as sushi until recently.

Instructions to make Grilled Pacific Saury Sushi with Black Rice:

1. Make the sushi rice. Mix about 3 tablespoons of black rice and 1 tablespoon of sake with 180 ml of uncooked white rice. Add konbu seaweed to the rice cooker and set to cook.
2. Transfer the cooked rice into a large bowl and drizzle the sushi vinegar. Let rest for about 10 seconds to allow the rice to absorb the vinegar (use a sushi rice tub if available).
3. Mix the rice well with a cutting motion and cool down with a fan at the same time. After it's cooled down, cover with a moistened tea towel on top to keep the rice moist and soft.
4. The aroma of grilled Pacific saury is irresistible. I like aji (horse mackerel) seared quickly, but I like pacific saury grilled well.
5. Since the fish will be grilled, it's fine to use leftover fish on sale at the end of the day. Whenever I find special offers, I always buy several to freeze.
6. Rinse the fish and sprinkle with salt. Leave to stand for a while to get rid of the fishy smell. Salting helps remove the fishy smell.
7. Rinse the fish gently and pat dry. Let's start grilling.
8. If you have fresh fish, you could sear the surface with a blow torch.
9. Otherwise, you can use your grill.
10. After grilling, slice the flesh on the diagonal and top with the sushi rice to make nigiri sushi. Plate and serve!
11. I put kabosu citrus, cooked okahijiki, grated daikon radish and shisho seeds next to the sushi.
12. This sushi rice made with black rice looks beautiful, doesn't it?
13. Squeeze the kabosu citrus and sprinkle with a little soy sauce. Have a bite!
14. The sushi rice with black rice changes its colour immediately when mixed in with vinegar. The rice is packed with color as well as flavor.
15. Done and ready to serve!

Like saba, there are many ways to serve it as sushi. Some chefs sear it, while others serve it as pressed sushi (a. One of the most popular forms of sushi is nigiri, a pressed rice ball (shari) topped with a piece of seafood or other ingredient (neta). Nigiri-style sushi can be easily found everywhere from bento boxes to upmarket sushi restaurants. The meat is opaque and white, while the flavor is slightly meaty.

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