Nobu Style Cup Sushi Recipe By Tasty

NOBU STYLE CUP SUSHI RECIPE BY TASTY

Steps:

• Place the rice in a sieve and rinse under water 4-5 times, until the water is clear.
• Place the rice and water in a pot and bring to a boil. Once the water is at a rolling boil, put a lid on top and cook for 15 minutes on low heat. Turn off the heat and let it sit for 10 minutes.
• In a small saucepan over medium heat, add 250ml (1 cup) red vinegar, monk fruit sweetener, salt, and mirin and Kombu. Once the sweetner and salt are dissolved add 50ml (¼ cup) of the vinegar. Set aside to cool to room temperature.
• Place the cooked rice in a wooden tub or a large bowl. Sprinkle 150ml (½ cup) sushi vinegar evenly over the rice while the rice is still hot and mix with a wooden spoon. Cover the rice with a wet tea towel and cool until close to body temperature. Save leftover sushi vinegar for next time.
• Place 1-2 tablespoons of rice in a small cup. Spray soy sauce on the rice. Sprinkle some crumbled seaweed on top. Top with thinly sliced fresh seafood or your favorite toppings.
• Enjoy!

NOBU'S NEW STYLE SASHIMI

Steps:

• In a small skillet over medium heat, cook sesame seeds until fragrant and golden. Remove to a small bowl.
• Arrange fish on a plate. Rub with garlic. Sprinkle ginger and chives over fish. Drizzle with soy sauce and lemon juice. Sprinkle with sesame seeds.
• Heat olive and sesame oils in a small saucepan until they begin to smoke. Pour over fish; the hot oil will sear the fish as it makes contact.

NO-ROLL SUSHI CUPS

Steps:

• Bring 1 ? cups water to a boil over high heat. Add rice and 1 teaspoon salt. Stir and cover. Reduce to low and steam until rice is very tender, about 20 minutes. Let sit an additional 5 minutes. Uncover and fluff with a fork.
• Cut twelve 5-inch squares of parchment. Center one square over the cup of a 12-cup muffin tin. When rice is cool to the touch but still warm, spoon 2 rounded tablespoons into paper. Using wet fingers, press rice on the bottom, against, and up the sides of the muffin tin to form a rice cup. Repeat with remaining rice and additional pieces of parchment. You should use entire portion of steamed rice.
• Combine ahi tuna, cucumber, avocado, scallions, and rice wine vinegar in a large bowl. Gently fold to combine. Divide mixture among rice cups. Top with sesame seeds and toasted nori, and serve immediately, with soy sauce, wasabi, and ginger.

NOBU'S PERFECT JAPANESE RICE

Steps:

• Wash rice in a fine sieve placed in a bowl until the water runs clear, about 3 or 4 times. Drain. Let rice rest 20 minutes.
• In a heavy-bottomed saucepan with a tight-fitting lid, add rice and 3 cups cold water. Make a well in the center of the rice. Cover, and bring to a boil over high heat. Reduce heat to medium, and simmer for 13 to 15 minutes, depending on the freshness of rice. Reduce heat to low, and cook for an additional 7 minutes. Remove from heat. Do not remove lid. Let rice rest for 15 to 20 minutes before serving.