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the appetizer:

The Sushi Lover's Cookbook: Easy-to-Prepare Sushi for Every Occasion by Yumi Umemura, includes Japanese recipes like Basic Sushi Rice; Ceviche Sushi Rice; Pork Cutlet Tonkatsu Sushi; and Prosciutto and Roasted Pepper Sushi Rice.

Cookbook

Ceviche Sushi Rice

 

Ceviche Sushi Rice

Serves 2 to 3 people
Time: 20 minutes plus
     45 minutes for rice preparation

 

Making ceviche is an art and science. This Peruvian dish combines vegetables and fresh fish with a citrus marinade that chemically "cooks" the fish without any heat. The citric acidity of ceviche is analogous to the vinegary acidity of sushi rice, and the two elements make a natural combination in this sushi recipe.

  • 1 standard quantity Simple White Rice
  • 3-1/2 oz (85 g) white fish fillets, such as sea bream or sole
  • 1 tablespoon rice vinegar
  • 1/2 tablespoon sugar
  • 2 tablespoons finely minced onion
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 4 tablespoons roasted and coarsely chopped macadamia nuts
         (from about 17 nuts)
  • 4 cherry tomatoes, minced
  • 3 or 4 sprigs of Italian parsley, chopped

1. Prepare the Simple White Rice.

2. Slice the fish fillets into small, thin pieces.

3. Mix together the vinegar, sugar, onion, lemon juice and olive oil. Marinate the fish in this lemon juice mixture for at least 10 minutes or up to half a day. (Note, however, that the texture of the fish will become tougher the longer it marinates.)

4. Gently mix the fish, macadamia nuts, tomatoes, and parsley into the rice.

 
  • from:
    The Sushi Lover's Cookbook:
    Easy-to-Prepare Sushi for Every Occasion
  • by Yumi Umemura
  • Photography by Noboru Murata
  • Tuttle 2009
  • $34.95; hardcover; 176 pages
  • ISBN-10: 4805309156
  • ISBN-13: 978-4-8053-0915-5
  • Recipe reprinted by permission.

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This page created August 2009


 


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