Tuesday, November 3, 2009
Making Sushi with Donabe...Maguro and Uni Chirashi Sushi (Tuna and Sea Urchin Chirashi Sushi)
We picked up very nice maguro (tuna) for sashimi and uni from a Japanese market, so I made the simple chirashi sushi with them.
The sushi rice made with the double-lid donabe rice cooker ("Kamado-san") always tastes so exceptional. So, to me, it's almost dangerous, because it tastes so good that I keep snacking on the sushi rice before decorating it with the fish! The donabe sushi rice is so shiny and so delicious on its own.
It's a super-simple preparation. All I had to do was to make the donabe rice, season with the sushi su (vinegar seasoning), and decorate with the tuna and uni. To finish, I scattered the surface with momi-nori (broken roasted seaweed) and sliced shiso.