Swordfish tataki, cucumber salad, nori-mayo and fried sushi-rice Recipe


Rinse 50g sushi rice under cold water, add to 100ml water  and some salt. Bring to the boil, softly boil for 10 mins. Then leave under the lid for 15 mins.

Roast a leaf of nori in a dry pan

Make a may in the blender from 1 egg yolk, 1/2 tbsp sushi ginger, 1 tsp wasabi, some salt, 1 tbsp water and (bit by bit) 150 ml grape seed oil. Finely slice 1/4 red chili and 1/2 leaf of nori, add to the mayo with the juice of 1/2 lime and blend again

Transfer the rice to a bowl and mix with 1/2 tbsp sushi vinegar and some salt, cover with clingfilm and keep in the fridge

Peel 1/2 cucumber and remove the seeds. Slice lengthwise into thins strips. Mix with 1 tbsp sushi vinegar and 1/2 tbsp fish sauce

Season 250g sword fish with salt and pepper, lightly oil and briefly grill in a very hot grillpan on both sides

Make golfballs from the cold rice, roll them in Panko and panfry them in hot oil. Mine fell apart, so I used them as crumble

Slice the fish and brush with ponzu 

Serve as shown with dots of the mayo and the leftover nori.

(Here the video with Jeroen Meus demonstrating this recipe in Flemish)



from simple food, looking good
Swordfish tataki, cucumber salad, nori-mayo and fried sushi-rice Recipe

from Sweet Cake

Swordfish tataki, cucumber salad, nori-mayo and fried sushi-rice Recipe https://sweetteabiscuits.blogspot.com/2023/05/swordfish-tataki-cucumber-salad-nori.html

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