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Nobu-Style Cup Sushi Recipe by Tasty Recipe

Name: Nobu-Style Cup Sushi Recipe by Tasty
Total time: 30 min
Yield: 10
Ingredients: 5 cups sushi rice; 5 cups water; 1 ¼ cups red vinegar, Akazu, divided to 250ml and 50 ml; ½ cup monkfruit sweetener; ¼ cup salt; ¼ cup mirin; 2-inch square piece of kombu; soy sauce; sliced sushi-grade tuna; sliced sushi-grade yellowtail; sliced sushi-grade red snapper; sliced sushi-grade salmon; sliced sushi-grade scallop; sushi-grade salmon roe; ½ cup cooked crab; sushi-grade sea urchin; sushi-grade squid; ½ cup cooked shrimp; crumbled nori; chopped fresh cilantro; sliced jalapeño; caviar; masago

Tasty

Get ready to impress your guests with this elegant Nobu-Style Cup Sushi! A delightful combination of sushi rice, fresh fish, and avocado, all beautifully presented in a cup for a sophisticated dining experience.

Ingredients

5 cups sushi rice

5 cups water

1 ¼ cups red vinegar, Akazu, divided to 250ml and 50 ml

½ cup monkfruit sweetener

¼ cup salt

¼ cup mirin

2-inch square piece of kombu

soy sauce

sliced sushi-grade tuna

sliced sushi-grade yellowtail

sliced sushi-grade red snapper

sliced sushi-grade salmon

sliced sushi-grade scallop

sushi-grade salmon roe

½ cup cooked crab

sushi-grade sea urchin

sushi-grade squid

½ cup cooked shrimp

crumbled nori

chopped fresh cilantro

sliced jalapeño

caviar

masago

Method

Place the rice in a sieve and rinse under water 4-5 times, until the water is clear.

Place the rice and water in a pot and bring to a boil. Once the water is at a rolling boil, put a lid on top and cook for 15 minutes on low heat. Turn off the heat and let it sit for 10 minutes.

In a small saucepan over medium heat, add 250ml (1 cup) red vinegar, monk fruit sweetener, salt, and mirin and Kombu. Once the sweetner and salt are dissolved add 50ml (¼ cup) of the vinegar. Set aside to cool to room temperature.

Place the cooked rice in a wooden tub or a large bowl. Sprinkle 150ml (½ cup) sushi vinegar evenly over the rice while the rice is still hot and mix with a wooden spoon. Cover the rice with a wet tea towel and cool until close to body temperature. Save leftover sushi vinegar for next time.

Place 1-2 tablespoons of rice in a small cup. Spray soy sauce on the rice. Sprinkle some crumbled seaweed on top. Top with thinly sliced fresh seafood or your favorite toppings.

Enjoy!

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