Australian-style Grilled Barramundi Sushi

Ingredients

In this Australian adaptation, we substitute the traditional hirame (flounder) with barramundi, a popular fish in Australian cuisine. The barramundi is marinated and grilled to enhance its natural flavors, adding a smoky element to the dish. Additionally, we incorporate Australian ingredients such as yuzu sauce and fresh herbs to infuse the sushi with a touch of Australian flair. We alse have the original recipe for Hirame nigiri sushi, so you can check it out.

• 300g (10.5 oz) barramundi fillets 300g (10.5 oz) barramundi fillets
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 cups sushi rice 2 cups sushi rice
• 4 cups water 4 cups water
• 4 tablespoons rice vinegar 4 tablespoons rice vinegar
• 2 tablespoons sugar 2 tablespoons sugar
• 1 teaspoon salt 1 teaspoon salt
• Yuzu sauce, for drizzling Yuzu sauce, for drizzling
• Fresh herbs (such as cilantro or chives), for garnish Fresh herbs (such as cilantro or chives), for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 4g, 1g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 16g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a small bowl, combine the soy sauce, grated ginger, and minced garlic.
3. 3.
   Place the barramundi fillets in a shallow dish and pour the marinade over them. Let them marinate for 15 minutes.
4. 4.
   Meanwhile, rinse the sushi rice under cold water until the water runs clear. Drain well.
5. 5.
   In a saucepan, combine the rinsed rice and water. Bring to a boil, then reduce the heat to low and cover. Cook for 15 minutes or until the rice is tender.
6. 6.
   In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Pour the mixture over the cooked rice and gently fold it in to combine. Let the rice cool to room temperature.
7. 7.
   Grill the marinated barramundi fillets for 3-4 minutes per side, or until cooked through and slightly charred.
8. 8.
   Slice the grilled barramundi into thin strips.
9. 9.
   Wet your hands with water and shape the seasoned sushi rice into small oblong shapes.
10. 10.
    Place a slice of grilled barramundi on top of each rice mound.
11. 11.
    Drizzle the sushi with yuzu sauce and garnish with fresh herbs.
12. 12.
    Serve immediately and enjoy!

Treat your ingredients with care...

• Barramundi — Make sure to choose fresh barramundi fillets for the best flavor and texture. If barramundi is not available, you can substitute it with other firm white fish such as snapper or grouper.

Tips & Tricks

• To prevent the sushi rice from sticking to your hands, wet them with water before shaping the rice.
• For added flavor, you can sprinkle toasted sesame seeds on top of the sushi before serving.
• If you prefer a spicier kick, add a touch of wasabi or sriracha to the marinade.

Serving advice

Serve the Australian-style Grilled Barramundi Sushi as an appetizer or as part of a sushi platter. Pair it with pickled ginger, soy sauce, and wasabi for an authentic sushi experience.

Presentation advice

Arrange the sushi neatly on a platter, garnishing it with fresh herbs and a drizzle of yuzu sauce. For an elegant touch, you can serve the sushi on a bamboo sushi mat.