Grilled steak with pepper sauce
Ingredients:
Rice – 1 glass
Rice vinegar – 1 tbsp
Kombu seaweed – 2 g (for attaching eel)
Mirin – 2.5 tablespoons
Salt to taste
Salmon fillet/tuna fillet/eel fillet
Wasabi
Ginger
Soy sauce
Rinse the rice first to remove any remaining husks. This procedure must be repeated 4-5 times until the water becomes almost clear. Place the rice in a sieve and place the sieve on a bowl to allow all the water to drain completely. Leave the rice on the sieve for 10–15 minutes. Place rice in a saucepan and add water. Japanese rice should be filled with water for cooking in a one to one ratio. Season the rice with rice vinegar and mirin while it is hot. Once the rice has cooled, you can start making sushi. Slice salmon, tuna, eel or other seafood. Form oval lumps of rice, place the fish on top of each, lightly pressing the rice and form sushi. Serve with pickled ginger, wasabi and soy sauce.
Bon appetit!
