Recipe courtesy of Chef Toshiyuki "Iwa" Iwai of Hapa Izakaya.
Photo by Ingrid Kuenzel
30g sashimi grade sockeye salmon
30g sashimi grade hamachi (yellowtail)
30g sashimi grade ahi tuna
1 cup good quality short grain rice
2 Tbs (30 mL) rice vinegar
2 Tbs sugar
1 tsp salt
2 Tbs white miso
1 tsp (5 mL) mirin
2 tsp (10 mL) rice vinegar
1 tsp (5 mL) honey
1 Tbs (15 mL) canola oil
½ tsp (2.5 mL) Japanese soy sauce
Truffle oil, to taste
Shiso leaf, to garnish
- Rinse and steam the rice with 1 cup (240 mL) of water, ideally in a rice cooker.
- While the rice steams, mix together the rice vinegar, sugar, and salt in a small mixing bowl. Once the rice is fully cooked, transfer it to a large mixing bowl, add the vinegar solution, mix until all the rice is coated, then let the rice sit at room temperature covered in a clean, moist tea towel for 20 minutes.
- To make the truffle sauce, add the white miso, mirin, rice vinegar, honey, canola oil, soy sauce, and a couple dashes of truffle oil to a mixing bowl and whisk until the sauce starts to thicken up.
- Cut two pieces of each type of sashimi fish. Lay a small (~ 15 cm) piece of plastic wrap on your counter, and lay one piece of sashimi on it. Grab a small handful of sushi rice and form it into a rough ball. Using the plastic, wrap the ball up and form the sushi into a nice ball with your hands. Remove the plastic wrap and repeat for the remaining sashimi.
- Finish the sashimi pieces off with the miso truffle sauce, and garnish with shiso. If you can find micro-shiso greens, they are ideal, but regular shiso will do just fine. Pair with your finest sake.