Vietnamese Recipes & Cuisines (Appetizers)
Fish Pickled in Vinegar Recipe
Makes 20 pieces
Smoked salmon, cut into 20 pieces
Ripe but firm avocados, cut into 20 slices
Uncooked short-grain Japanese rice
Konbu seaweed, 5 cm square (optional)
Japanese rice vinegar
Thinly sliced pickled ginger
Finely shredded daikon (long white radish),
To make the sushi rice, put the rice,
water and konbu in a medium-sized saucepan. Cover and bring to a boil.
Discard the konbu. With the saucepan partially covered, cook over
moderate heat for 5 minutes or
until all the water has been absorbed. Then reduce the heat to a minimum
and cook for another 10 minutes. Remove the saucepan from the stove and
allow the rice to cool for 10 minutes.
In the meantime, combine the vinegar,
sugar, mirin and salt in a small bowl and stir until the sugar is
Transfer the cooked rice into a wide bowl.
Toss gently with a wooden spoon, while slowly pouring the vinegar
mixture over the rice. Keep tossing for 5-10 minutes, or until the rice
has cooled to room temperature. Cover with a damp cloth.
Wet your hands and spoon 2 heaped
tablespoons of rice onto your palm. Squeeze and shape the rice to form a
small roll. Place a piece of smoked salmon lightly with some wasabi.
Press the salmon gently, wasabi side down, onto the rice. Top with a
strip of avocado and squeeze some lime juice over it to stop
Repeat, wetting your hands each time,
until the rice is used up. Transfer the sushi to a platter and serve
with the wasabi, pickled ginger, daikon and soy sauce.
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