Name: Nobu Style Cup Sushi Recipe by Tasty
Yield: 10 servings
Cuisine: Japanese
Ingredients: 5 cups sushi rice; 5 cups water; 300ml red vinegar (Akazu), divided to 250ml and 50ml; 160g monk fruit sweetener; 60g salt; 20ml mirin; 2-inch square kombu; Soy sauce, to taste; Raw tuna, sliced, to taste; Raw yellowtail, sliced, to taste; Red snapper, sliced, to taste; Salmon, sliced, to taste; Scallops, sliced, to taste; Salmon roe, to taste; Crab, to taste; Sea urchin, to taste; Squid, to taste; Shrimp, to taste; Nori, crumbled, to taste; Cilantro, chopped, to taste; Jalapeño, sliced, to taste; Caviar, to taste; Masago, to taste

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

Nutrition Info

Shop ingredients with

282

56g

47g

Estimated values based on one serving size.

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!

Nobu Style Cup Sushi

by Rie McClenny and Claire Nolan

Ingredients

Nutrition Info

Preparation

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