Sardine
(Iwashi)
 The
common sardine sliced when fresh and put on sushi rice, makes a good
tasting mouthful which is also very nutritious. It can be eaten with
soy sauce containing fresh ginger or finely chopped long onion. Shiny,
slippery and "fishy," the taste of sardine sushi is slightly
oily. This fish must be eaten shortly after it's been caught, if it's
used in sushi.
INGREDIENTS:
DIRECTIONS:
-
Cut into 2 boneless fillets. Soak in vinegar about 10 min.
-
As sardine skin is soft, it is not necessary to remove it. If desired,
skin with hands.
-
Make some incisions so that fish clings to rice ball.
-
Dip both hands into vinegared water (water: vinegar = 3: 1). Take some
rice (about 2/3 oz., 20g.) and hold gently. Take a slice of sardine in
left hand. With right forefinger, place wasabi in center.
-
Lay the rice ball on sardine; press down lightly with right
forefinger. Holding sides between right thumb and forefinger, roll sushi
over so that fish is on top.
-
Press sides with right thumb and forefinger.
-
Shape sushi by pressing top with right fingers, far end with
left thumb. Turn sushi with right thumb and forefinger, so that
the other end can be shaped too. Check shape again.
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