Fisherman’s Sushi

Name: Fisherman’s Sushi
Yield: Makes 4 small or 4 large sushi bowl servings
Cuisine: Japanese
Ingredients: 1 whole sheet nori (laver), torn by hand into 1-inch pieces; 1 whole sheet nori (laver), torn by hand into 1-inch pieces; 2 scallions, green part, cut into thin rings; ½ cup shoyu (soy sauce); ½ cup shoyu (soy sauce); ¼ cup mirin (rice wine); ¼ cup mirin (rice wine); ¼ cup sake (sweet cooking wine); ¼ cup sake (sweet cooking wine); 1 bunch mitsuba greens (trefoil) (1½ ounces) or ⅓ cup coriander leaves; 6 large fresh shiitake mushrooms, preferably the plump donko variety, stems removed; 1 ounce ginger (¼ cup), peeled and cut into fine julienne strips; 1 bunch mitsuba greens (trefoil) (1½ ounces) or ⅓ cup coriander leaves; 1 pound sushi maguro (tuna) (for information on shopping for sushi fish; for sushi tuna); 1 pound sushi maguro (tuna) (for information on shopping for sushi fish; for sushi tuna); 1 pound sushi maguro (tuna) (for information on shopping for sushi fish; for sushi tuna); 1 pound sushi maguro (tuna) (for information on shopping for sushi fish; for sushi tuna); 4 shiso (perilla) leaves, cut into fine julienne strips, or ¼ cup coriander*; 2 tablespoons white sesame seeds; Four 8-inch-diameter thin omelets without potato starch; 4 shiso (perilla) leaves, cut into fine julienne strips, or ¼ cup coriander*; 6 cups (lightly packed) prepared sushi rice for small bowls or 8 cups (lightly packed) prepared sushi rice for large bowls; 6 cups (lightly packed) prepared sushi rice for small bowls or 8 cups (lightly packed) prepared sushi rice for large bowls; 6 large fresh shiitake mushrooms, preferably the plump donko variety, stems removed; 6 large fresh shiitake mushrooms, preferably the plump donko variety, stems removed

Tekone-zushi

Preparation info

Makes
4
small or 4 large sushi bowl servings

Difficulty
Easy

Appears in

The Sushi Experience

By Hiroko Shimbo

Published 2006

About

Since sushi skipjack tuna, katsuo, is not readily available in America to most home chefs, I suggest that you use sushi tuna. This dish is

Ingredients

Asia
Japan
Fish course
Pescatarian

Ingredients

Method