A simple and delicious way to serve Yumbah’s new lightly cooked abalone, an ideal dish for elevated entertaining.
Method
Step 1
For sushi rice, rinse 650gm sushi rice in cold water at least 5 times until water runs clear, then soak in fresh water for 30 minutes. Place rice in a sieve and leave to drain at room temperature for 30 minutes. Cook rice in a rice cooker with 650ml water (use slightly less for firmer rice), then leave in rice cooker on warm to steam for 15 minutes. (Alternatively, cook rice using absorption method.)
TIP: Wash the sushi rice at least 5 times in cold water.
Step 2
Meanwhile, blend 90ml rice vinegar, 1 tbsp caster sugar and 1 tbsp salt in a blender until dissolved (4-5 minutes).
Step 3
Transfer warm rice onto a hangiri (special rice dish, or use a large plastic tray), pour over sushi vinegar and, with a rice paddle or large wooden spoon, use a cutting motion to mix vinegar through rice evenly. Don’t overmix or rice will become sticky from the starch.
Step 4: the nikiri soy
For nikiri soy, combine 150ml soy sauce, a small piece of kombu kelp and 150ml water in a saucepan and bring to a gentle boil over medium heat. Add 15gm katsuobushi (bonito flakes) and simmer until infused (4-5 minutes). Cool, then strain.
Note: Kombu and katsuobushi are available from Asian grocers and supermarkets.
Step 5: prepare the abalone
To prepare the abalone, simply slice the cooked abalone into 6mm thick slices.
Step 6: shape the nigiri sushi
Use moist hands (you can also use the pickling liquid from the ginger), and take 1 heaped tbsp rice, then press and turn in your palm, using your index and middle finger to mould the rice into an oval shape (see note below).
Take a piece of abalone and dot with a little wasabi. Place wasabi-side down on a portion of rice and lightly press to shape.
Serve the abalone nigiri sushi with pickled ginger, wasabi and nikiri soy on the side.