Mullet roe sushi

Recipes

Recipe content on this page is illustrative sample content.

A dark plate of sushi: nigiri topped with mullet roe slices and seaweed-wrapped pieces topped with golden crumbs

Thinly sliced mullet roe set on small hand-shaped mounds of vinegared rice.

Servings
2 servings (10 pieces)
Time
30 minutes

Ingredients

  • Cooked rice 300 g (warm)
  • Rice vinegar 1½ tbsp
  • Sugar 1 tsp
  • Salt ¼ tsp
  • Wasabi a little, to taste
  • Mullet Roe - Middle about 40 g

Steps

  1. Stir the rice vinegar, sugar and salt together until the sugar dissolves.
  2. Add the mixture to the warm rice and fold it in with cutting strokes. Let the rice cool to room temperature.
  3. Slice the mullet roe about 2 mm thick with a sharp knife.
  4. Wet your hands and shape the rice into 10 small ovals of about 25 g each.
  5. Dab a little wasabi on each mound if you like, set a slice of roe on top and press gently.
  6. Serve right away.