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.
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. 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.
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This page created August 2009
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