Iwakunizushi - Japanese Delight

Ingredients

• 2 cups (470ml) sushi rice 2 cups (470ml) sushi rice
• 4 cups (940ml) water 4 cups (940ml) water
• 1/2 cup (120ml) rice vinegar 1/2 cup (120ml) rice vinegar
• 2 tablespoons sugar 2 tablespoons sugar
• 1 teaspoon salt 1 teaspoon salt
• Assorted fresh fish (tuna, salmon, yellowtail, etc.) Assorted fresh fish (tuna, salmon, yellowtail, etc.)
• Nori (seaweed) sheets Nori (seaweed) sheets
• Wasabi Wasabi
• Soy sauce Soy sauce

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 2g, 0.5g
• Carbohydrates (total, sugars): 75g, 2g
• Protein: 7g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   Rinse the sushi rice under cold water until the water runs clear.
2. 2.
   In a saucepan, combine the rinsed rice and water. Bring to a boil, then reduce the heat and simmer for 15 minutes.
3. 3.
   In a small bowl, mix the rice vinegar, sugar, and salt until dissolved.
4. 4.
   Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.
5. 5.
   Cut the fresh fish into thin slices.
6. 6.
   Take a small handful of sushi rice and shape it into a rectangular mound.
7. 7.
   Place a slice of fish on top of the rice mound.
8. 8.
   Repeat with the remaining rice and fish slices.
9. 9.
   Cut the nori sheets into thin strips and wrap them around the sushi mounds.
10. 10.
    Serve the Iwakunizushi with wasabi and soy sauce on the side.

Treat your ingredients with care...

• Sushi rice — Rinse the rice thoroughly to remove excess starch before cooking.
• Fresh fish — Ensure the fish is of the highest quality and freshness. It should have a pleasant aroma and firm texture.
• Nori sheets — Use a sharp knife or scissors to cut the nori sheets into thin strips for wrapping around the sushi mounds.

Tips & Tricks

• To enhance the flavors, lightly brush the fish slices with soy sauce before placing them on the rice.
• Experiment with different fish varieties to create a diverse range of flavors and textures.
• For added crunch, sprinkle some toasted sesame seeds on top of the sushi mounds.
• If you prefer a spicier kick, mix wasabi with soy sauce to create a dipping sauce.
• To prevent the rice from sticking to your hands, moisten them with water before shaping the rice mounds.

Serving advice

Serve the Iwakunizushi as a centerpiece on a beautiful platter, garnished with fresh herbs and edible flowers. Encourage guests to try different combinations of fish and toppings to explore the various flavor profiles.

Presentation advice

Arrange the sushi mounds in an aesthetically pleasing pattern, alternating colors and sizes. Use vibrant garnishes such as thinly sliced radishes or microgreens to add visual appeal.