Ingredients with Measurements:
- 1 lb pork belly
- 1 cup soy sauce
- 1 cup mirin
- 1 cup sake
- 1/2 cup sugar
- 1/4 cup rice vinegar
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
- 1 tbsp toasted sesame seeds
- 4 sheets nori
- Wasabi
- Soy sauce
- Pickled ginger
Special equipment needed:
- Large pot with lid
- Sushi mat
- Rice cooker (optional)
Step-by-step instructions:
1. In a large pot, combine soy sauce, mirin, sake, sugar, and rice vinegar. Bring to a boil over high heat.
2. Add pork belly to the pot and reduce heat to low. Cover and simmer for 2 hours, or until pork is tender.
3. Remove pork from the pot and let cool. Cut into small cubes.
4. In a rice cooker or pot, rinse sushi rice until water runs clear. Add water and cook according to package instructions.
5. In a small bowl, mix rice vinegar, sugar, and salt. Microwave for 30 seconds and stir until sugar dissolves.
6. When rice is cooked, transfer to a large bowl. Add vinegar mixture and mix well. Let cool.
7. Place a sheet of nori on a sushi mat. Spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
8. Place a few cubes of pork belly on the rice.
9. Roll the sushi tightly, using the mat to help. Wet the border with water to seal.
10. Repeat with remaining nori, rice, and pork belly.
11. Slice sushi into bite-sized pieces.
12. Serve with wasabi, soy sauce, and pickled ginger.
Time:
Preparation time: 15 minutes
Cooking time: 2 hours
Temperature:
Simmer pork belly over low heat.
Serving size:
Makes 4 rolls (16 pieces)
Nutritional information:
Calories: 550
Fat: 22g
Carbohydrates: 65g
Protein: 20g
Substitutions for ingredients:
- Pork belly can be substituted with beef or chicken.
- Mirin can be substituted with sweet white wine or sherry.
- Sake can be substituted with dry white wine or chicken broth.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Nori can be substituted with soy paper or lettuce leaves.
Variations:
- Add avocado or cucumber to the sushi roll.
- Use different types of meat, such as duck or lamb.
- Top sushi with sliced green onions or cilantro.
Tips and tricks:
- Use a sharp knife to slice the sushi.
- Wet your hands before handling the rice to prevent sticking.
- Don't overfill the sushi roll or it will be difficult to roll.
Storage instructions:
Store leftover sushi in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat sushi in the microwave for 30 seconds or until warm.
Presentation ideas:
Arrange sushi on a platter and garnish with sesame seeds and sliced green onions.
Garnishes:
Sesame seeds, sliced green onions, or cilantro.
Pairings:
Serve with green tea or sake.
Suggested side dishes:
Miso soup, edamame, or cucumber salad.
Troubleshooting advice:
- If the sushi roll falls apart, use a toothpick to hold it together.
- If the rice is too sticky, add more vinegar mixture.
- If the rice is too dry, add a little water.
Food safety advice:
- Make sure to cook the pork belly thoroughly.
- Wash your hands and utensils before handling food.
- Store leftovers in the refrigerator.
Food history:
Kakuni is a Japanese dish made of braised pork belly. Sushi is a traditional Japanese dish made of vinegared rice and various ingredients.
Flavor profiles:
Savory, sweet, and tangy.
Serving suggestions:
Serve as an appetizer or main dish.
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Region: Japanese