NOBU STYLE CUP SUSHI RECIPE BY TASTY
Here's what you need: sushi rice, water, red vinegar, monk fruit sweetener, salt, mirin, square kombu, soy sauce, sushi-grade tuna, sushi-grade yellowtail, sushi-grade red snapper, sushi-grade salmon, sushi-grade scallop, sushi-grade salmon roe, cooked crab, sushi-grade sea urchin, sushi-grade squid, cooked shrimp, nori, fresh cilantro, jalapeño, caviar, masago
Provided by Rie McClenny
Yield 10 servings
Number Of Ingredients 23
Steps:
- Place the rice in a sieve and rinse under water 4-5 times, until the water is clear.
- Place the rice and water in a pot and bring to a boil. Once the water is at a rolling boil, put a lid on top and cook for 15 minutes on low heat. Turn off the heat and let it sit for 10 minutes.
- In a small saucepan over medium heat, add 250ml (1 cup) red vinegar, monk fruit sweetener, salt, and mirin and Kombu. Once the sweetner and salt are dissolved add 50ml (¼ cup) of the vinegar. Set aside to cool to room temperature.
- Place the cooked rice in a wooden tub or a large bowl. Sprinkle 150ml (½ cup) sushi vinegar evenly over the rice while the rice is still hot and mix with a wooden spoon. Cover the rice with a wet tea towel and cool until close to body temperature. Save leftover sushi vinegar for next time.
- Place 1-2 tablespoons of rice in a small cup. Spray soy sauce on the rice. Sprinkle some crumbled seaweed on top. Top with thinly sliced fresh seafood or your favorite toppings.
- Enjoy!
Nutrition Facts : Calories 298 calories, Carbohydrate 56 grams, Fat 0 grams, Fiber 0 grams, Protein 3 grams, Sugar 47 grams
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