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Bibimbap sushi
Serves 4 Starters and mains
For the sushi rice
- 420g sushi rice
- 75g sugar
- 2tsp sea salt
- 80ml rice vinegar
- 90g bean sprouts, trimmed
- 3tbsp rice vinegar
- 2tsp salt
- 1tbsp sugar
- 1tbsp soy sauce
- pinch of chilli powder
- 180g Spanish mackerel or kingfish, thinly sliced
- 180g tuna, thinly sliced
- 180g trevally, ocean trout or Atlantic salmon, thinly sliced
- 1 Lebanese (short) cucumber, cut in half lengthways, seeds scraped out and thinly sliced
- 2 egg yolks
- 120g salmon caviar or flying fish roe
- 3tbsp pickled ginger
- 90g Japanese mayonnaise
- 1tbsp toasted sesame seeds
- 2 sheets of toasted nori (seaweed sheet), julienned
To serve
- tamari and wasabi
Method
For the sushi rice, cook the rice following the packet instructions. Meanwhile, stir 660ml water, sugar, sea salt and vinegar in a small saucepan over low heat until the sugar and salt dissolve. Spread the hot cooked rice on a large tray and sprinkle it with the rice vinegar dressing. Stir with chopsticks or a fork to distribute the dressing evenly and cool the rice.
Blanch the bean sprouts in boiling salted water for 30 seconds, then refresh under cold water. Combine the vinegar, salt, sugar, soy sauce and chilli powder in a jug, then pour over the cooled bean sprouts to pickle them. To serve, place the rice in the bottom of a serving dish or platter and top with the fish, bean sprouts, cucumber, egg yolks, caviar or fish roe and pickled ginger. Dot the mayonnaise in a few spots on top of the rice and top with the sesame seeds and nori. Serve with the tamari and wasabi on the side
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