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Sushi With Fish
(Nigiri - Zushi)
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A thin slice of fish is served over a small hand formed bit of rice. The result is just spectacular, since the fish and the rice support one another in flavor. No, you should not be upset over the fact that many of these fish slices are served raw. Simply find very fresh fish. . . and if you are nervous about some kind of fish parasite, just freeze the slices for 24 hours before using. Defrost and enjoy.
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| What You Need: |
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ANY OF THE FOLLOWING MAY BE USED WITH FINE RESULTS
Raw tuna, very thinly sliced
Prawns, steamed and butterflied, or sliced
Squid, fresh or raw
Octopus, cooked and thinly sliced
Raw flounder, very thinly sliced
Broiled fish or eel
Raw sea bass, very thinly sliced
Smoked oysters
Smoked clams
Raw halibut, very thinly sliced
Raw Pacific snapper, very thinly sliced
Lox
Broiled fish with teriyaki sauce, thinly sliced
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| How To Cook: |
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1. To prepare this dish, make a batch of Shari Rice.
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2. Gather about 2 tablespoons of Shari in one hand and squeeze it gently into an oblong shape, like a fat sausage.
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3. Pick up a small slice of fish, cut to about the size of the bit of the rice, and place a small dab of wasabi on the fish.
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4. Place the fish on the rice in an attractive manner, with the wasabi between the fish and the rice, and arrange on a tray.
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TO SERVE SUSHI:
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Prepare a bit of wasabi and place it in a small dish, one dish for each person. You may wish to add some Kikkoman soy sauce to the little dish. Each person picks up a piece of Sushi and dips the fish part into the sauce. One is not supposed to dip the rice into the sauce. So much for tradition. In either case, the result is delicious.
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