Seared Kampachi 'zushi' Bowl
Seared Kampachi or your other sushi bar favorites over rice in Chirashizushi style – fast and deliciously healthy!
12 oz sashimi grade fatty fish steak or fillet (Kampachi, salmon, cobia, hamachi)
2 TBS white sesame seeds
1/2 TBS black sesame seeds
2 1/2 TBS Tokyo Rub
Sushi Rice *recipe follows, or plain white Japanese rice
4-6 TBS minced cucumber (English, seedless, skin on)
Steamed or stir fried veggies
Nori seaweed sheets
Soy sauce, wasabi, pickled ginger
Blend sesame seeds and Spicy Tokyo Rub. Brush or mist fish with oil and pack on heavy layer of the rub; turn and repeat, covering all surfaces with as much of the spice and seed blend as possible. Preheat a heavy frying pan, wok or grill with medium high to high heat, drizzle or mist with oil and quickly sear fish to brown the outside leaving the inside from raw to medium rare. Remove and rest for at least five minutes. Separate the fish into two portions.
Cover the bottom of flat serving bowls with rice, and top decoratively with seared seafood – sprinkling minced cucumber over the top of the fish. Serve alongside steamed or stir fried veggies with small cut sheets of nori, soy sauce, wasabi and pickled ginger on the side.
2 cups high quality Sushi rice
2 cup water
3 1/2 TBS rice vinegar
1 TBS sugar
1 1/2 tsp. salt
Wash rice well, stirring with fingers until water runs clear, drain. Combine water and rice in rice cooker, cover and cook. If you don't have a rice cooker choose a stock pot with a tight fitting lid. Heat over a medium flame until water boils. Turn up to high for one minute. Turn down to low for 3-4 minutes. Reduce heat to lowest temperature for 10 minutes and then turn off flame and let rest for 10 minutes. Transfer to large mixing bowl.
Combine rice vinegar, sugar and salt. Sprinkle vinegar mixture over rice and stir well with a wooden spoon using a slicing motion, all the while with an electric fan blowing over the bowl. Cover with a wet towel and reserve.
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