Chef Rika's Spoon-molded Sushi [Japanese Cooking] - Dining with the Chef

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Learn about easy, delicious and healthy cooking with Chef Rika! Featured recipes: (1) Spoon-molded Sushi (2) Spinach and Shimeji Salad.

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(1) Spoon-molded Sushi

Ingredients (Serves 2-3)

Sashimi-grade seafood:
- 1 block tuna
- 1 block salmon
- 1 block sea bream
- 8 scallops

- 360 ml (2 rice cups) rice
- Sea salt, as needed

For the marinade:
- 1 tbsp soy sauce
- 1 tbsp sake
- A pinch of sugar

For the sushi vinegar:
- 1 tsp salt
- 2 tbsp sugar
- 3 tbsp rice vinegar

- Wasabi
- Fresh ginger
- Shiso leaves
- Scallions

Directions
1. Sprinkle the fish with salt to firm up and draw out excess moisture.
2. Slice the fish in 1 single stroke.
3. Coat oily fish in sugar and soy sauce as a marinade.
4. Mix the sushi vinegar, toss with hot rice and scoop up with a spoon. Top with fresh seafood and condiments as you like.

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(2) Spinach and Shimeji Salad

Ingredients (Serves 2-3)
- 100 g spinach
- 40 g Shimeji mushrooms
- 50 g canned crab meat
- Fresh ginger (for topping)
- A pinch of coarse salt

Seasonings:
- 2 tbsp sushi vinegar
- 2 tbsp rice vinegar
- 1/4 tsp Usukuchi soy sauce
- 2 tbsp ice water

Directions
1. Blanch the spinach and shock in ice water. Drain the spinach and squeeze out excess water.
2. Cut off the base of the Shimeji mushrooms, and cook for a couple of minutes in residual heat. Soak the Shimeji in cold water.
3. Combine the spinach and Shimeji with crab meat and shredded ginger.
4. Season with vinegar and Usukuchi soy sauce, and it's done.