Ingredients
Suzuki from Fukuoka, Japan, or hamachi or yellowtail: 1
Rice vinegar: 3.5 oz/100g
Salt: 0.2 oz/5g
Sugar: 1 oz/30g
Mini sweet baby bell peppers: 1 quart/595g
Can tomatoes: 1 6oz/170g
Olive oil: 1 quart/946ml
Garlic cloves: 10
Shallots: 2
Bay leaf: 1
Short grain white rice: 1 quart/560g
Sushi vinegar: 14 oz/414ml
Zucchini: 1
Micro basil
Sea salt: 1 tbsp
Fancy tackling sushi at home? Start with this fresh and tasty nigiri recipe from chef Hirmoi Iwakiri of New York’s Moody Tongue Sushi.
How to make suzuki ratatouille nigiri
01.
For the suzuki ratatouille
- Pickled peppers: mix the rice vinegar, salt, and sugar together and bring to a boil. After boiling for 1 minute, let the mixture cool. Slice the mini sweet baby bell peppers, combine with the mixture, store in a container, and refrigerate overnight.
- Tomato oil: combine the tomato paste, olive oil, garlic cloves, chopped shallot, and bay leaf in a pot. Bring to a simmer and let cook for 3 hours prior to sushi assembly.
- Zucchini: Slice zucchini the long way using a mandolin. Cure the slices with salt for 10 minutes.
- Suzuki: slice the suzuki into ¼ inch slices.
- Sushi rice: Using your rice cooker, cook the white rice and thereafter combine with sushi vinegar. While the rice is cooking, start preparing the rest of the dish.
02.
To assemble
- Form sushi rice balls with the seasoned rice.
- Press individual slice of suzuki onto the rice using the palm and index finger of your dominant hand to create the nigiri.
- Wrap a single zucchini slice around the nigiri.
- Place 2-3 pickled pepper slices on top of the zucchini.
- Drizzle tomato oil across the top of the pickled peppers.
- Garnish with micro basil.
- Add a pinch of sea salt.
