Striped Bass Nigiri Sushi and Sashimi Print Email

Yield: 12 Servings (about 48 pieces)


Sushi Rice:
3 cups short-grain rice, washed
3.3 cups cold water

Sushi Dressing:
4-1/2 tbsp. rice vinegar
1 TBS salt

Sushi and Sashimi:
1.5 TBS wasabi powder
1 TBS warm water
3 pounds Striped bass filets, boneless
3/4 cup soy sauce
1 cup thin-sliced pickled ginger

Sushi Rice:
1. Put washed rice and 3-1/3 cups water in a heavy-bottom saucepan. Bring to a boil over high heat. Boil until liquid is absorbed, about 3 minutes. Cover pot. Reduce to simmer; cook for 20 minutes. Turn off heat. Do not disturb. Let the rice stand for 10 minutes.

Sushi Dressing:
1. In a pan over low heat, stir rice vinegar, sugar and salt until dissolved.

2. Spread rice in a thin layer in a large glass or wooden shallow bowl. Sprinkle vinegar mixture over rice. Toss gently with a wooden rice paddle until thoroughly mixed while fanning to cool it.

Hand-Formed Sushi:
1. Mix wasabi powder and warm water to make a smooth paste; set aside in a bowl.

2. Cut 4 striped sea bass filets crosswise at a slight 30 degree angle into 1/4-inch thick rectangular (1-1/2 by 2-1/2 inch) slices for sushi. Cut the remaining 2 filets crosswise into 3/8-inch thick rectangular (1-1/2 x 2-1/2 inch) bars for sashimi.

3. To make “hand-vinegar” mix water and vinegar in a bowl. Dip fingers and palms in hand-vinegar. Take a heaping tablespoon of vinegared rice and with firm but gentle hand

pressure, shape it into a 3/4-inch wide by 1-1/2 inch oval “finger”. Smear a dab of wasabi paste down the middle of one fish slice. Put “rice-finger” lengthwise over the fish slice and gently press so they stick together. Repeat with remaining fish slices and rice.

To Serve:
For each serving, arrange 4 or 5 sushi pieces, a few sashimi slices, a small bundle of pickled ginger and a dab of wasabi paste on individual serving plates. Pour soy sauce into 12 small saucers for dipping.
- Joyce Jue

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