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1
Make the sushi rice.
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2
Mix about 3 tablespoons of black rice and 1 tablespoon of sake with 180 ml of uncooked white rice.
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3
Add konbu seaweed to the rice cooker and set to cook.
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4
Transfer the cooked rice into a large bowl and drizzle the sushi vinegar.
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5
Let rest for about 10 seconds to allow the rice to absorb the vinegar (use a sushi rice tub if available).
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6
Mix the rice well with a cutting motion and cool down with a fan at the same time.
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7
After it's cooled down, cover with a moistened tea towel on top to keep the rice moist and soft.
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8
The aroma of grilled Pacific saury is irresistible.
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9
I like aji (horse mackerel) seared quickly, but I like pacific saury grilled well.
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10
Since the fish will be grilled, it's fine to use leftover fish on sale at the end of the day.
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11
Whenever I find special offers, I always buy several to freeze.
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12
Rinse the fish and sprinkle with salt.
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13
Leave to stand for a while to get rid of the fishy smell.
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14
Salting helps remove the fishy smell.
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15
Rinse the fish gently and pat dry.
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16
Let's start grilling.
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17
If you have fresh fish, you could sear the surface with a blow torch.
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18
Otherwise, you can use your grill.
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19
After grilling, slice the flesh on the diagonal and top with the sushi rice to make nigiri sushi.
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20
Plate and serve!
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21
I put kabosu citrus, cooked okahijiki, grated daikon radish and shisho seeds next to the sushi.
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22
This sushi rice made with black rice looks beautiful, doesn't it?
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23
Squeeze the kabosu citrus and sprinkle with a little soy sauce.
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24
Have a bite!
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25
The sushi rice with black rice changes its colour immediately when mixed in with vinegar.
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26
The rice is packed with color as well as flavor.
