Name: Golden Purse Sushi (Chakin-Zushi)
Yield: Makes 4 pieces
Cuisine: Japanese
Ingredients: 35-40 inches Sweet Simmered Gourd Ribbons; 1 tablespoon drained and finely minced amazu shōga (pink pickled ginger); ¼ cup flaked smoked fish, skin and bones carefully removed (trout, chubb, or whitefish is best); ½ tablespoon white sesame seeds; 2 cups shari (seasoned rice for sushi); 4 large Paper-Thin Omelets

Preparation info

Makes

Difficulty
Medium

Appears in

An Ocean of Flavor

By Elizabeth Andoh

Published 1988

About

These crepe-wrapped sushi, named “golden purse” because they resemble the money pouches that were popular during the feudal era, make a spectacular first course. Since they contain smoked, not fresh, fish they can be made several hours ahead of serving time.

Ingredients

½ tablespoon white sesame seeds
¼ cup flaked smoked fish, skin and bones

Method

Place the sesame seeds in a clean, dry skillet and roast them over medium-high heat for 30-40 seconds, until they pop or color ever so slightly.
In a large bowl, toss the flaked fish, ginger, and sesame seeds into the seasoned rice. Divide the rice mixture into four portions. With a damp cloth, mold each portion into a sphere. Cover with a damp cloth.

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