Tender Flying Fish Roe Sushi with Savory King Oyster Mushroom
How to Make Delicious Flying Fish Roe Sushi Topped with Grilled King Oyster Mushrooms
A delightful dish featuring sushi rice generously topped with fresh flying fish roe, complemented by the savory aroma of grilled king oyster mushrooms and a touch of fresh mitsuba. This recipe elevates simple rice balls into an elegant and flavorful meal, perfect for special occasions or a delightful lunch.
Sushi Rice
- 1 bowl warm cooked rice (approx. 200g)
- 1 tsp sugar
- 2 Tbsp rice vinegar
- Pinch of salt
- 1 tsp lemon juice
Main Ingredients
- 1/2 cup fresh flying fish roe (approx. 50g)
- 1 king oyster mushroom (medium size)
- 10 sprigs mitsuba (approx. 5g)
- 1 tsp sesame oil
- 1/2 cup fresh flying fish roe (approx. 50g)
- 1 king oyster mushroom (medium size)
- 10 sprigs mitsuba (approx. 5g)
- 1 tsp sesame oil
Cooking Instructions
Step 1
Prepare the sushi vinegar by combining 2 Tbsp rice vinegar, 1 Tbsp sugar, a pinch of salt, and 1 tsp lemon juice in a small bowl. Stir until the sugar and salt are dissolved. Gently pour this mixture over the warm cooked rice. Using a rice paddle or spatula, carefully fold the vinegar into the rice, being careful not to mash the grains. Allow the rice to cool slightly; it will become glossy and flavorful.
Step 2
Add the fresh flying fish roe to the prepared sushi rice. Gently mix to combine, ensuring the delicate roe remains intact. Once mixed, put on food-safe gloves and shape the rice mixture into small, oval or round sushi portions, about bite-sized. Avoid pressing too firmly to maintain a light texture.
Step 3
Wash the mitsuba sprigs thoroughly. Bring a pot of water to a boil and add a pinch of salt. Blanch the mitsuba by immersing the stems in the boiling water for about 10 seconds, then immediately transfer them to an ice bath to stop the cooking. This process helps retain their vibrant green color and crisp texture. Squeeze out any excess water from the blanched mitsuba.
Step 4
Clean the king oyster mushroom and slice it into approximately 0.5cm thick pieces. Heat a non-stick pan over medium-low heat and add 1 tsp of sesame oil. Place the sliced mushrooms in the pan, sprinkle lightly with salt, and grill until golden brown and slightly tender on both sides. Grilling enhances the mushroom’s savory flavor and chewy texture.
Step 5
Finally, arrange the grilled king oyster mushroom slices on top of each formed flying fish roe sushi ball. Use the blanched mitsuba sprigs to artfully tie around the base of the sushi and mushroom, securing them in place and adding a beautiful presentation. Serve and enjoy this elegant and flavorful sushi!
