Swiss chard mehari sushi めはり寿司

Method9 steps

1. 1

   Step 1: Wash the Swiss chard (325 g), briefly parboil in water, drain and cool, then separate stems and leaves.

   Uses 325 g Swiss Chard · Water as needed to parboil Swiss chard

2. 2

   Step 2: Combine the salt (5 g), soy sauce (1/2 tsp), vinegar, mirin (1 tsp), sugar (1/2 tsp) and Konbu(kelp).

   Uses 5 g salt · 1/2 tsp soy sauce · 1 tsp rice vinegar · 1 tsp mirin · 1/2 tsp sugar · 2 g Konbu (Kelp)

3. 3

   Step 3: Place the cooled chard and seasoning in a clean food-safe bag or pickle container and rub the seasoning over the chard. Refrigerate for at least seven to eight hours or overnight.

   Marinate Swiss chard in the refrigerator overnight · 480 minUses Parboiled cooled Swiss-chard leaves and stems · Mixed salt-soy-vinegar-mirin-sugar-kombu seasoning

   
4. 4

   Step 4: Near assembly time, cook the rice with water according to your rice cooker directions. Let it cool enough to handle and assemble promptly.

   Cook rice according to your rice cookerUses 2 cups uncooked rice · Water for rice cooking, according to rice cooker directions

5. 5

   Step 5: Drain the marinated chard. Reserve the leaves for wrapping, finely chop the stems and add the chopped stems and the tablespoon white sesame seeds (1 tbsp) to the cooked rice.

   Uses Refrigerated marinated Swiss-chard stems · Cooked rice · 1 tbsp white sesame seeds

6. 6

   Step 6: Mix the chopped chard, sesame seeds, and rice well and make 6 rice balls.

   Uses Cooked rice with chopped marinated stems and sesame seeds

7. 7

   Step 7: Wrap the rice balls with pickled Swiss chard leaves. Wrap them in the way that the back of the leaves are outside in order to show the veins of the leaves.

   Uses Six formed stem-and-sesame rice balls · Reserved drained marinated Swiss-chard leaves

8. 8

   Step 8: Mix a little of the separate finishing soy sauce with sesame oil for a light glaze.

   Uses Soy sauce as needed for light finishing glaze · Sesame oil as needed for light finishing glaze

9. 9

   Step 9: Brush lightly with soy sauce and sesame seeds oil mixture and sprinkle some sesame seeds.

   Uses Six Swiss-chard-wrapped rice balls · Mixed finishing soy-sesame glaze · White sesame seeds, a sprinkle to finish