Quebecois-style Akami Nigiri Sushi

Ingredients

In this Quebecois adaptation of Akami Nigiri Sushi, we have incorporated maple syrup, a quintessential ingredient in Quebecois cuisine. The fish is lightly seared and glazed with a maple syrup reduction, adding a touch of sweetness and highlighting the unique flavors of Quebec. Additionally, we garnish the sushi with fleur de sel, a type of sea salt commonly used in Quebec, to enhance the overall taste and provide a subtle crunch. We alse have the original recipe for Akami nigiri sushi, so you can check it out.

• 200g (7 oz) fresh tuna or salmon 200g (7 oz) fresh tuna or salmon
• 1 cup (200g) sushi rice 1 cup (200g) sushi rice
• 2 tablespoons maple syrup 2 tablespoons maple syrup
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 teaspoon fleur de sel (Quebecois sea salt) 1 teaspoon fleur de sel (Quebecois sea salt)
• Nori seaweed sheets for wrapping (optional) Nori seaweed sheets for wrapping (optional)

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 2g (0.5g saturated)
• Carbohydrates: 50g (10g sugars)
• Protein: 10g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   Cook the sushi rice according to package instructions. Once cooked, let it cool to room temperature.
2. 2.
   In a small saucepan, combine the maple syrup and soy sauce. Heat over low heat until the mixture thickens slightly, about 2-3 minutes. Set aside.
3. 3.
   Slice the fresh fish into thin strips, about 1 cm (0.4 inches) wide.
4. 4.
   In a small bowl, mix the rice vinegar with a pinch of salt. Gently fold the vinegar mixture into the cooked sushi rice.
5. 5.
   Wet your hands with water to prevent sticking, then take a small handful of sushi rice and shape it into a rectangular mound.
6. 6.
   Place a slice of fish on top of each rice mound. If desired, wrap the sushi with a strip of nori seaweed.
7. 7.
   Heat a non-stick pan over medium-high heat. Lightly sear each side of the fish for about 10-15 seconds.
8. 8.
   Brush the maple syrup glaze onto the seared fish.
9. 9.
   Sprinkle a pinch of fleur de sel on top of each sushi piece.
10. 10.
    Serve the Quebecois-style Akami Nigiri Sushi immediately and enjoy!

Treat your ingredients with care...

• Maple syrup — Use pure maple syrup for the best flavor. Avoid using maple-flavored syrups, as they may contain artificial ingredients.
• Fleur de sel — If you can't find fleur de sel, you can substitute it with any high-quality sea salt.

Tips & Tricks

• For a smoky flavor, you can lightly torch the fish after searing.
• Experiment with different types of fish, such as trout or arctic char, for a unique twist.
• If you prefer a stronger maple flavor, you can increase the amount of maple syrup in the glaze.
• Serve the sushi with pickled ginger and wasabi for an authentic touch.
• Make sure to use sushi-grade fish for the best taste and quality.

Serving advice

Serve the Quebecois-style Akami Nigiri Sushi as an appetizer or as part of a sushi platter. Arrange the sushi pieces on a beautiful platter and garnish with fresh herbs, such as chives or microgreens, for an elegant presentation.

Presentation advice

To create an eye-catching presentation, arrange the sushi pieces in a circular pattern on a rectangular plate. Drizzle some additional maple syrup glaze on the plate for added visual appeal. Garnish with a sprinkle of fleur de sel and a small edible flower for a touch of elegance.