Natsu Omakase Recipe
Offers a relatively affordable $195 for 18 bites.
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Ingredients
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Seafood
Rice and Seasoning
Accompaniments
Method
Preparing the Rice
- 1
Rinse the Rice
Rinse the sushi rice in cold water until the water runs clear to remove excess starch. This helps in achieving the right texture.
- 2
Cook the Rice
Cook the rinsed sushi rice in a rice cooker or on the stovetop according to the package instructions, using the appropriate amount of water.
- 3
Season the Rice
In a small saucepan, combine rice vinegar, sugar, and salt. Heat gently until sugar and salt are dissolved. Once rice is cooked, transfer it to a large bowl and fold in the seasoning mixture. Allow to cool to room temperature.
Preparing the Fish
- 4
Slice the Tuna and Salmon
Using a sharp knife, slice the sushi-grade tuna and salmon into thin, bite-sized pieces, approximately 1/4 inch thick.
- 5
Slice the Yellowtail
Slice the sushi-grade yellowtail in the same manner as the tuna and salmon.
- 6
Prepare the Octopus
If not pre-sliced, slice the boiled octopus into thin rounds.
- 7
Prepare the Scallops
Thinly slice the sea scallops and set aside.
Plating the Omakase
- 8
Assemble the Bites
On a small plate, use your hands to shape the sushi rice into bite-sized balls (approximately 1 inch in diameter). Top each rice ball with a slice of tuna, salmon, yellowtail, scallop, or octopus.
- 9
Garnish with Accompaniments
Add a small dollop of wasabi on the side and a small serving of pickled ginger. Serve with soy sauce for dipping.
- 10
Serve and Enjoy
Present the assembled omakase bites elegantly on a platter. Enjoy the variety of flavors with each bite.