Ingredients with Measurements:
- 1 lb. fresh sashimi-grade fish (tuna, salmon, or yellowtail)
- 1 cup sushi rice
- 1 1/2 cups water
- 1/4 cup rice vinegar
- 1 tbsp. sugar
- 1 tsp. salt
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1 tbsp. sake
- 1 tbsp. grated ginger
- 1 tbsp. chopped green onion
- 1 tbsp. chopped cilantro
- 1 tbsp. sesame seeds
- 1/2 tsp. wasabi paste (optional)
Special equipment needed:
- Rice cooker
- Sushi mat
- Sharp knife
Step-by-step instructions:
1. Rinse the sushi rice in cold water until the water runs clear. Drain and transfer the rice to a rice cooker. Add 1 1/2 cups of water and cook according to the manufacturer's instructions.
2. In a small saucepan, combine the rice vinegar, sugar, and salt. Heat over medium heat until the sugar dissolves. Remove from heat and let cool.
3. When the rice is done, transfer it to a large bowl. Add the vinegar mixture and mix well. Cover with a damp cloth and let cool to room temperature.
4. Cut the fish into bite-sized pieces and set aside.
5. In a small bowl, combine the soy sauce, mirin, sake, ginger, green onion, cilantro, sesame seeds, and wasabi paste (if using).
6. To assemble the donburi, place a layer of sushi rice in a bowl. Top with the fish and drizzle the sauce over the top.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Rice cooker: Follow manufacturer's instructions
Serving size:
4 servings
Nutritional information:
Calories per serving: 400
Fat: 5g
Carbohydrates: 60g
Protein: 30g
Substitutions for ingredients:
- Use brown rice instead of sushi rice
- Use any type of fresh sashimi-grade fish
- Use honey instead of sugar
- Use white wine instead of sake
Variations:
- Add avocado or cucumber slices to the donburi
- Use a different type of sauce, such as ponzu or yuzu sauce
- Use cooked shrimp or crab instead of raw fish
Tips and tricks:
- Use a sharp knife to cut the fish into bite-sized pieces
- Make sure the rice is cooled to room temperature before assembling the donburi
- Adjust the amount of wasabi paste to your liking
Storage instructions:
Store any leftover fish and rice separately in airtight containers in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the rice in the microwave or on the stovetop. Do not reheat the fish.
Presentation ideas:
Serve the donburi in a traditional Japanese bowl with chopsticks.
Garnishes:
Garnish with additional chopped green onion, cilantro, and sesame seeds.
Pairings:
Serve with a side of miso soup and edamame.
Suggested side dishes:
- Seaweed salad
- Vegetable tempura
- Gyoza (dumplings)
Troubleshooting advice:
- If the rice is too sticky, add a little more water when cooking.
- If the sauce is too salty, add a little more mirin or soy sauce to balance the flavors.
Food safety advice:
- Use fresh sashimi-grade fish from a reputable source.
- Keep the fish and rice refrigerated until ready to use.
- Wash your hands and all utensils thoroughly before handling the fish.
Food history:
Odorigui is a style of Japanese cuisine where live seafood is prepared and eaten immediately. This style of cuisine originated in the coastal town of Sapporo in Hokkaido, Japan.
Flavor profiles:
The Odorigui Donburi is a combination of sweet, salty, and savory flavors with a hint of spiciness from the wasabi paste.
Serving suggestions:
Serve the Odorigui Donburi as a main course for lunch or dinner.
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Region: Japanese