Vietnamese Recipes & Cuisines (Appetizers)

Fish Pickled in Vinegar Recipe

Ingredients : Makes 20 pieces

250 g

1 level tablespoon




Sushi Rice

300 g

375 ml

1 sheet

2 tablespoons

1 1/2 tablespoons

1 tablespoon

1 teaspoon



2 tablespoons

1/3 cup

1/2 cup

85 ml

Smoked salmon, cut into 20 pieces


Ripe but firm avocados, cut into 20 slices

Lime, halved



Uncooked short-grain Japanese rice


Konbu seaweed, 5 cm square (optional)

Japanese rice vinegar







Thinly sliced pickled ginger

Finely shredded daikon (long white radish), optional

Soy sauce


Method :
  • 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 dissolved.

  • 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 discoloring.

  • 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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