SEARED TUNA, YELLOWTAIL AND SALMON WITH THREE DIPPING ...
Provided by Bobby Flay
Total Time 2 hours 45 minutes
Prep Time 35 minutes
Cook Time 30 minutes
Yield 8 to 10 servings
Number Of Ingredients 29
Steps:
- Preheat a charcoal grill or kamado-style ceramic charcoal cooker for direct grilling over high heat.
- Thread one strip of fish per skewer, brush with oil on both sides and sprinkle with salt and pepper. Grill until slightly charred on both sides and still rare in the middle, about 30 seconds per side. Serve on platters with the dipping sauces in small bowls.
- Whisk together the mayonnaise, garlic, lime zest and juice and salt and pepper to taste. Let stand 10 minutes to allow the flavors to meld before serving.
- Whisk together the soy sauce, lemon juice, chile-garlic sauce and sugar and season with pepper. Let the sauce sit at room temperature for at least 30 minutes before serving.
- Heat the oil in a medium saucepan over medium heat. Add the ginger and red chile flakes and cook until the ginger is soft, about 2 minutes. Increase the heat to high, add the orange juice, brown sugar, soy sauce and lime juice and cook until the mixture is reduced by about one-quarter, stirring occasionally, 8 to 10 minutes.
- Remove from the heat, stir in the rice vinegar and orange and limes zests and let cool to room temperature. Add the green onions and sesame seeds just before serving.
NIGIRI SUSHI RECIPE | ALLRECIPES
Seasoned rice is wrapped with fresh raw fish, cooked shrimp, or egg omelet for traditional Japanese nigiri sushi.
Provided by Allrecipes
Categories World Cuisine Asian Japanese
Total Time 2 hours 5 minutes
Prep Time 1 hours 0 minutes
Cook Time 35 minutes
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Transfer rice to a bowl and cut in rice vinegar using a rice paddle or wooden spoon. Season with 1 teaspoon sugar and 1 teaspoon salt, or to taste. Allow to cool to room temperature, about 30 minutes.
- Prepare fish for wrapping by slicing against the grain into thin pieces about 2 inches long and 1 inch wide. Refrigerate until ready to use.
- Whisk eggs, 1/2 teaspoon sugar, and 1/4 teaspoon salt together in a bowl. Pour about 1/4 of the mixture in a thin layer in a large greased skillet over medium heat. Cook without stirring until cooked through, about 2 to 3 minutes. Roll into a log and set in one side of the pan. Repeat with 1/4 of the egg mixture, rolling each log into a new log, to create one large log. Slice omelet on the diagonal into pieces about 1/2-inch thick.
- Place a piece of fish or shrimp in your hand and smear it lightly with wasabi paste if desired. Grab 1 to 2 tablespoons of rice and roll it into a small nugget in your hand. Place the rice ball on top of the fish or shrimp, squeezing gently to make it adhere. Set aside while you assemble the remaining pieces of fish and shrimp.
- Take a slice of egg omelet in your hand, grab 1 to 2 tablespoons of rice, and roll it into a small nugget in your hand. Place the rice ball on top of the egg, squeezing gently to make it adhere.
- Wrap a strip of nori around each package; moisten one end of the nori strip and seal to join.
Nutrition Facts : Calories 555.1 calories, CarbohydrateContent 76.6 g, CholesterolContent 350.5 mg, FatContent 10.3 g, FiberContent 1.2 g, ProteinContent 35 g, SaturatedFatContent 3 g, SodiumContent 860.9 mg, SugarContent 1.7 g
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