Colorful Mackerel Sushi. Multicoloured mackerel sushi Bashny.Net

Видеоwww.facebook.com/bashny.net/videos/582078325318005/

ETSEPT
INGREDIENTS

1 sheet shimesaba (vinegar marinated mackerel)
300 g sushi rice, cooked
50 g pickled ginger
15 slices of Shiso (pirella leaves)
50 g shibazuke (Kyoto-style pickles)
50 g Takuan (pickled daikon)
1/3 carrot, finely chopped and boiled
7
green beans (Garnish)
radishes, sliced ​​
Sudachi (Japanese citrus), thinly sliced ​​

Let's get ready ...

Cut one side of an empty milk carton. Cut and fold a distance of 5 cm from the top to create a field. Secure with tape.
Finely chop the Shiso leaves, shibazuke and Takuan. Divide the sushi rice between three small bowls. Mix in the chopped ingredients in each dish.
milk line the box with plastic wrap and place a sheet shimesaba the bottom. Place the pickled ginger on top, followed by shiso rice mixture. Then, arrange sliced ​​carrots, Takuan rice mixture and green beans. Finally top with shibazuke rice mixture and smooth the top to create a good flat surface. Place another sheet of plastic wrap on top and press down.
Put the sushi in the fridge for 10-30 minutes.
Take the land of milk cartons and sweep. Slice and place on a serving dish. Torch at the top of mackerel until slightly charred. Garnish with slices of radish and Sudachi.



RECIPE
INGREDIENTS

1 sheet shimesaba (vinegar pickled mackerel)
300 g cooked sushi rice
50 g pickled ginger
15 slices shiso (pirella leaves)
50 g shibazuke (Kyoto-style pickles)
50 g takuan (pickled daikon radish)
1/3 carrot, slice thinly and boiled
7 green beans
(Garnish)
radish, sliced ​​
sudachi (Japanese citrus fruit), sliced ​​thinly
LET'S GET COOKING ...

Cut off one side of an empty milk carton. Cut and fold 5cm from the top to create a box. Secure with tape.
Finely chop shiso leaves, shibazuke and takuan. Divide sushi rice between three small bowls. Mix in chopped ingredients into each bowl.
Line milk carton with plastic wrap and place the sheet of shimesaba onto the bottom. Place pickled ginger on top followed by the shiso rice mixture. Then arrange sliced ​​carrots, takuan rice mixture and the green beans. Finally top with shibazuke rice mixture and smooth out the top to create a nice flat surface. Place another sheet of plastic wrap on top and press down.
Put the sushi in the refrigerator for 10-30 minutes.
Take the sushi out of the milk carton and unwrap. Slice and place on serving platter. Torch the top of the mackerel until slightly charred. Garnish with radish slices and sudachi.