Mimasaka’s Special Meringue Sushi
Home version
- Difficulty
- Total time
- 35 min
- Hands-on
- 35 min
- Cost
- ¥¥¥¥
- Servings
- 4
Equipmenthand mixer, steamer
Tastetangy, light
Ingredients
Sushi Rice
- 3 cups uncooked sticky rice
- 100 ml red vinegar (can be substituted with regular vinegar)
- 2 tbsp sugar
- 1 tsp salt
- Minced tuna, to taste
- Seaweed sheets, to taste
- Quail egg yolk, to taste
- Wasabi, to taste
- Soy sauce, to taste
Garnish
- Chopped green onions, to taste
Method
- 1
Wash the rice and steam it in slightly less water than called for. Mix the vinegar, sugar and salt together and stir until the salt and sugar are dissolved. Then drizzle it over the rice while it’s still warm before mixing using a folding motion until thoroughly combined.
- 2
Whip the egg white into a meringue with stiff peaks. Season to taste with soy sauce.
- 3
Pound the minced tuna with the flat of a knife until it is soft and tender. Season to taste with soy sauce and wasabi.
- 4
Wrap a strip of seaweed around a ball of sushi rice. Top with the tuna and then the meringue. Make a small depression in the meringue and drop the quail egg yolk in it. Sprinkle chopped green onions over the top, and you’re done!
Food safety
- Use sashimi-grade fish or seafood that has been frozen for parasite control, and keep it cold until serving.
- This uses raw or lightly cooked egg — use pasteurised eggs for children, pregnant people, older adults or anyone immunocompromised.