Narezushi - Traditional Japanese Fermented Sushi

Ingredients

• 2 cups (400g) sushi rice 2 cups (400g) sushi rice
• 1 1/2 cups (355ml) water 1 1/2 cups (355ml) water
• 1 pound (450g) mackerel or sardines, filleted and deboned 1 pound (450g) mackerel or sardines, filleted and deboned
• 1/4 cup (60g) sea salt 1/4 cup (60g) sea salt
• Bamboo leaves, for wrapping Bamboo leaves, for wrapping

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 5g (Saturated Fat: 1g)
• Carbohydrates: 40g (Sugars: 0g)
• Protein: 12g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   Rinse the sushi rice under cold water until the water runs clear. Drain well.
2. 2.
   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 and the water is absorbed.
3. 3.
   While the rice is cooking, sprinkle the filleted fish with sea salt and let it sit for 10 minutes.
4. 4.
   Rinse the salt off the fish and pat dry with a paper towel.
5. 5.
   Cut the fish into small pieces, approximately the size of your thumb.
6. 6.
   In a large bowl, combine the cooked rice and fish pieces. Mix gently until well combined.
7. 7.
   Line a wooden or ceramic container with bamboo leaves.
8. 8.
   Transfer the rice and fish mixture into the container, pressing it down firmly.
9. 9.
   Cover the container with more bamboo leaves and place a weight on top to compress the mixture.
10. 10.
    Leave the container at room temperature for 2-3 days to allow fermentation to occur.
11. 11.
    After fermentation, remove the weight and bamboo leaves. Cut the Narezushi into bite-sized pieces and serve.

Treat your ingredients with care...

• Fish — Ensure the fish is fresh and of high quality. If mackerel or sardines are not available, you can use other fatty fish such as trout or salmon.
• Bamboo leaves — If you can't find bamboo leaves, you can use parchment paper as a substitute. However, bamboo leaves add a unique aroma to the dish.

Tips & Tricks

• Use sushi rice for the best results, as it has the perfect stickiness for Narezushi.
• Make sure to press the rice and fish mixture firmly into the container to remove any air pockets.
• Serve Narezushi with soy sauce, pickled ginger, and wasabi for a traditional Japanese experience.
• Store any leftovers in the refrigerator for up to 3 days.

Serving advice

Serve Narezushi as an appetizer or part of a sushi platter. It pairs well with a variety of Japanese side dishes and complements green tea or sake.

Presentation advice

Arrange the Narezushi pieces on a beautiful platter, garnished with fresh herbs or edible flowers. The vibrant colors of the fish and the bamboo leaves will create an eye-catching display.