Sea Eel Sushi with Salmon Roe and Truffle Soy - Chef Recipe Akanuma Kastuaki

Sea Eel Sushi with Salmon Roe and Truffle Soy - Chef Recipe Akanuma Kastuaki


Ingredients

160 g simmered sea eel (anago)
16 g salmon roe
300 g sushi rice
300 g water
60 g rice vinegar
40 g sugar
20 g salt
2 shiso leaves
8 pinches roasted white sesame
8 pinches wasabi

Truffled Sweet Soy:

1 tsp truffle paste
300 ml soy sauce
300 ml mirin
1 Tbs sugar
300 ml sake

Sushi Vinegar:

60 g vinegar
40 g sugar
20 g salt

Method

Sushi Vinegar:

Mix vinegar, sugar and salt in a bowl until they dissolve.

Sushi Rice:

Wash rice under running water, remove excess water in a strainer.

Place rice and 300 g of water into a small saucepan and heat until boiling, bring heat to low and steam for 15 minutes, then rest on the bench for 10 minutes.

Place cooked rice in a bowl and pour sushi vinegar onto it. Quickly mix together until there are no lumps of rice.

Keep at room temperature.

Truffled Sweet Soy:

Pour soy, mirin, sake and sugar into a saucepan and mix together while heating. Reduce heat until mixture thickens, turn off heat and let reduction cool. Then add truffle paste.

Sea Eel:

Cut simmered sea eel into 20 g portions and sear in a hot pan, skin side down.

To Plate:

Using wet hands, take 20 g sushi rice and shape into a golf ball.

Place sushi rice ball into a dish, top with sesame seeds, chopped shiso leaves and wasabi, then add the seared sea eel.

Pour the truffled sweet soy onto the dish and top with salmon roe.

Recipe provided by Shinoki Japanese Restaurant