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Ingredientes
- 2 c. uncooked short-grain sushi rice
- 2 c. plus 2 Tbsp. water
- 3/4 c. seasoned rice vinegar
- 1/2 lb hamachi fillet, diced in 1/8 inch cubes
- 1/2 tsp sesame oil
- 1 tsp lemon extra virgin olive oil
- 1 Tbsp. ponzu sauce (can be purchased at Japanese grocery store)
- 2 tsp toban djan chili paste (can be purchased at Japanese grocery store)
- 1 tsp red curry paste
- 1 tsp chopped shallots
- 4 x shiso leaves, minced
- 2 Tbsp. grated fresh wasabi (or possibly substitute prepared wasabi to taste)
- 1 Tbsp. seasoned rice vinegar
- 1 c. heavy cream, whipped to soft peaks
- 2 c. cooked and seasoned sushi rice
- 1 x ripe avocado
- Â Â Caviar
- Â Â Lemon extra virgin olive oil
Direcciones
- For sushi rice: Wash rice several times, each time covering rice with water and massaging it by hand to loosen starch. Drain water and repeat till rice produces clear water.
- Place liquid removed rice in a small pot or possibly rice cooker and add in the measured water.
- If using a rice cooker, turn on and wait till indicator says rice is done. If using a pot, bring water to a full boil. Cover rice and reduce heat to very low.
- Cook 20 min. Turn off flame and allow rice to sit, covered, another 10 min.
- Using a wooden spoon, spread rice out into a large bowl or possibly wooden rice bowl.
- Fluff rice with a wooden spoon while splashing with a little vinegar. Let sit for a few min; fluff and splash with vinegar again till all the vinegar has been used. Allow rice to cold to room temperature. Don't chill. You will need about half of the rice for parfaits. Reserve the rest for another use.
- For parfait: In a mixing bowl, combine diced hamachi, oils, ponzu, toban djan, curry paste, shallots and shiso and gently mix thoroughly. In a separate bowl, mix wasabi and rice vinegar together. Gently mix in whipped cream till well mixed.
- Place either stainless steel or possibly PVC rings (about 3 inch diameter by 2 1/2 inch high) on either parchment paper or possibly plastic wrap. Lightly oil rings with lemon extra virgin olive oil. Fill rings proportionately till 1/4 full with sushi rice, loosely packed. Cover rice with a thin, round layer of sliced avocado. Fill rings to 3/4 full with hamachi mix. Fill rest of the way with wasabi mousse, leveling off top with a knife. Gently allow rings to slide off parfait and serve with a dollop of caviar and a drizzle of lemon extra virgin olive oil.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 960g | |
| Calories 665 | |
| Calories from Fat 544 | 82% |
| Total Fat 61.52g | 77% |
| Saturated Fat 30.11g | 120% |
| Trans Fat 0.0g | |
| Cholesterol 164mg | 55% |
| Sodium 128mg | 5% |
| Potassium 899mg | 26% |
| Total Carbs 21.25g | 6% |
| Dietary Fiber 8.8g | 29% |
| Sugars 3.06g | 2% |
| Protein 5.73g | 9% |
