Nobu Style Cup Sushi
by Rie McClenny and Claire Nolan
Ingredients
for 10 servings
Rice
-
5 cups sushi rice (1 kg) -
5 cups water (1 L)
Sushi Vinegar
-
1 ¼ cups red vinegar, Akazu, divided to 250ml and 50 ml (300 mL) -
½ cup monk fruit sweetener (160 g) -
¼ cup salt (60 g) -
¼ cup mirin (20 mL) - square kombu, 2 inch (5 cm)
Toppings
- soy sauce, to taste
- sushi-grade tuna, sliced, to taste
- sushi-grade yellowtail, sliced, to taste
- sushi-grade red snapper, sliced, to taste
- sushi-grade salmon, sliced, to taste
- sushi-grade scallops, sliced, to taste
- sushi-grade salmon roe, to taste
- cooked crab, to taste
- sushi-grade sea urchin, to taste
- sushi-grade squid, to taste
- cooked shrimp, to taste
- nori, crumbled, to taste
- fresh cilantro, chopped, to taste
- jalapeño, sliced, to taste
- caviar, to taste
- masago, to taste
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Preparation
- Place the rice in a sieve and rinse under water 4-5 times, until the water is clear.
- Place the rice and water in a pot and bring to a boil. Once the water is at a rolling boil, put a lid on top and cook for 15 minutes on low heat. Turn off the heat and let it sit for 10 minutes.
- In a small saucepan over medium heat, add 250ml (1 cup) red vinegar, monk fruit sweetener, salt, and mirin and Kombu. Once the sweetner and salt are dissolved add 50ml (¼ cup) of the vinegar. Set aside to cool to room temperature.
- Place the cooked rice in a wooden tub or a large bowl. Sprinkle 150ml (½ cup) sushi vinegar evenly over the rice while the rice is still hot and mix with a wooden spoon. Cover the rice with a wet tea towel and cool until close to body temperature. Save leftover sushi vinegar for next time.
- Place 1-2 tablespoons of rice in a small cup. Spray soy sauce on the rice. Sprinkle some crumbled seaweed on top. Top with thinly sliced fresh seafood or your favorite toppings.
- Enjoy!
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