Nigiri of Zeeland Kingfish Yellowtail

Name: Nigiri of Zeeland Kingfish Yellowtail
Ingredients: Furikake; 30 ml Rice vinegar; Wasabi; Soy sauce; Sushi mat; 200 g Kingfish yellowtail; 250 g Sushi rice; 350 ml Water

The local gem from Kats! Thanks to minimal additives, the sublime taste and texture of the fish are fully expressed.

Ingredients

Furikake

30mlRice vinegar

Wasabi

Soy sauce

Sushi mat

200gKingfish yellowtail

250gSushi rice

350mlWater

Preparation

Rinse the sushi rice well under cold water until the water runs clear.
Cook the rice according to the instructions on the package (usually 10–12 minutes cooking).
In a bowl, mix the rice vinegar with a little salt.
Add this mixture to the cooked rice while it is still warm.
Stir gently so the flavor is well absorbed.

Slice the fresh Kingfish Yellowtail into thin slices about 0.5 cm thick.
Ensure the fish is cut properly for a nice presentation.

Wet your hands with a little water so the rice doesn't stick.
Take a small amount of sushi rice (about 1 tablespoon) and gently shape it into an oval with your hands.
Place a slice of Kingfish Yellowtail on top of the shaped rice ball.
Sprinkle a little furikake over the top of the fish.
Optionally add wasabi between the rice and fish or serve separately.
Serve the nigiri with soy sauce for dipping.