Fisherman’s Sushi from The Sushi Experience by Hiroko Shimbo
Since sushi skipjack tuna, katsuo, is not readily available in America to most home chefs, I suggest that you use sushi tuna. This dish is pictured.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- 6 cups (lightly packed) prepared sushi rice for small bowls or 8 cups (lightly packed) prepared sushi rice for large bowls
- 6 large fresh shiitake mushrooms, preferably the plump donko variety, stems removed
- Four 8-inch-diameter thin omelets without potato starch
- 4 shiso (perilla) leaves, cut into fine julienne strips, or ¼ cup coriander*
- 1 whole sheet nori (laver), torn by hand into 1-inch pieces
- 2 tablespoons white sesame seeds
- 2 scallions, green part, cut into thin rings
- ¼ cup sake (sweet cooking wine)
- ¼ cup mirin (rice wine)
- ½ cup shoyu (soy sauce)
- 1 pound sushi maguro (tuna) (for information on shopping for sushi fish; for sushi tuna)
- 1 ounce ginger (¼ cup), peeled and cut into fine julienne strips
- 1 bunch mitsuba greens (trefoil) (1½ ounces) or ⅓ cup coriander leaves
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