Morimoto Asia Recipe
Offers a $250 omakase, a refined and mind-blowing experience.
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Ingredients
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Sushi Ingredients
Accompaniments
Method
Prepare the Sushi Rice
- 1
Rinse the Rice
Rinse 2 cups of sushi rice under cold water until the water runs clear. This removes excess starch.
- 2
Cook the Rice
In a rice cooker or pot, combine the rinsed rice and 2.5 cups of water. Cook according to rice cooker instructions or bring to a boil, then reduce heat, cover, and simmer for 20 minutes. Let it sit for 10 minutes off heat.
- 3
Season the Rice
In a small bowl, mix 3 tablespoons of rice vinegar, 1 tablespoon of sugar, and 1 teaspoon of salt. Gently fold this mixture into the cooked rice using a wooden spatula. Be careful not to mash the rice.
Prepare the Sashimi
- 4
Slice the Fish
Using a sharp knife, slice the sushi-grade tuna and salmon into thin slices, about 1/4 inch thick. Keep the slices uniform for a refined presentation.
- 5
Arrange the Fish
On a serving platter, artfully arrange the slices of tuna and salmon. You can alternate between the two for visual appeal.
Assemble the Sushi
- 6
Roll the Sushi
Place a nori sheet on a bamboo sushi mat. Wet your hands and take a handful of sushi rice, spreading it evenly over the nori, leaving a 1-inch border at the top.
- 7
Add Fillings
Add a few slices of tuna and salmon in the center of the rice, along with a small amount of wasabi.
- 8
Roll and Slice
Using the bamboo mat, roll the sushi tightly from the bottom up. Once rolled, slice the sushi into 6-8 pieces with a sharp knife.
Garnish and Serve
- 9
Garnish
Sprinkle sesame seeds over the sushi rolls and arrange microgreens around the platter.
- 10
Serve
Serve the sushi with pickled ginger and soy sauce on the side for dipping.