Welcome back to another cooking video.
Today’s I’ve got a great recipe for you
guys.
Basically I’m going to show you how to take
some scraps at the end of the sushi cook,
so the cooked sushi rice and the extra little
pieces of fish and turn them into something
amazing that you can be proud to show off
to your guests.
Alright, so here’s how to do – let’s
go!
Here is a little bit extra sushi rice which
is seasoned and everything, it’s leftover
from a sushi dinner.
You’re just going to take a bunch of it
and place it on the board just like this,
maybe a little bit more, and form a sort of
log.
Then I’m going to place a little bit of
cling film over it and then shape it into
a proper log, a rectangular log shape with
the bamboo rolling mat, just like this.
You’re going to want to tuck in the edges
so put the bamboo rolling mat at the edge
and just press it in with your finger like
this, and do the same for the other side,
and then you’re going to want to turn the
log over and then reshape it again once you
turn it over.
This is because the bamboo rolling mat leaves
a little lip on either side if you don’t
do it and I want it to be uniform and the
same shape.
I’m going to turn it over again and firm
it up again.
I’m going to leave this in the fridge for
24 hours so it can properly set and come together,
so do this the day before.
This is a beautiful piece of Bluefin Tuna
bay and here are some off cuts from when I
broke it down for sushi grade pieces.
I’m just going to take these pieces and
slice them into thin strips, and then once
I’ve done that I’m just going to cut them
into a rough cube cut, just like this.
This is the Toro of it which is just basically
the melty fatty part.
This other piece here is Chūtoro which is
a little bit less melty fatty.
I am just putting half and half, and here
I am just chopping that into a dice cut.
I am just going to put these together and
having half and half makes a great texture
for tartare.
Now to chop it a little bit more fine I take
two knives and I’m just going to chop it
up and down, but you can do this with one.
It’s way more fun and way quicker if you
do it with two.
Just quick motions up and down, chop, chop,
chop, chop.
If you want a rough tartare just chop this
a little bit less and if you want a much more
smooth tartare chop it a lot.
This looks nearly ready, some nice little
pieces.
Clean the knives off with the knives just
like this, great.
Then scoop this up and place it in a bowl
for later.
Now is later, I’ve got 100-grams of chopped
tuna tartare here and I’m going to add 2-tablespoons
of spicy mayo sauce.
This is my own recipe and you can check it
out by clicking on the link on the top left
corner of your screen, or in the description
below.
Here I am just going to add a little bit of
chives, three pinches worth which is about
4 to 5-grams.
Then you just quickly mix this together just
like this with a spoon, don’t be too rough
on it because otherwise it will become a paste.
You still want this to be little bits of tuna
inside.
Keep this until later.
Here is the sushi rice log after 24-hours
of resting.
I am going to cut it up into cubes, just with
a knife just like this.
Make sure when you made this you made it with
seasoned sushi rice.
If you don’t know what that is then please
go to the description below to figure out
what that is.
I’m going to take one of these cubes and
pierce it with a little stick like this and
then I’m going to take this and place it
inside the deep fryer at 190-degrees Celsius
or 374-degrees Fahrenheit.
I’m going to cook it for about two minutes;
it will turn a nice beautiful golden brownish
yellow, just like this, look at that.
I’m going to pull it out let it rest for
a little bit and then place it on some tissue
paper to rest it and let the oil drain off
further.
At this stage it’s ready to add the tartare.
Just take a spoon and place it gently on top
of your crispy rice cube and top it off and
finish it off just add a little bit more chopped
chive just like this.
This is ready to eat.
This easy delicious little treat, all you
do is pick it up by the stick and put it in
your mouth and just enjoy.
If you want you can add it in a little bit
of soya sauce but make sure not to put too
much soya sauce because the crispy rice has
a lot of surface area so it absorbs the soya
sauce very quickly and it can become overpowering
and salty.
Make sure to put very little soya sauce if
you do dip it.
How does this taste?
It’s just a delicious spicy tuna with this
incredible crunch from the crispy rice, and
then once you get through the crispy crunchy
rice then you hit that core of cooked sushi
rice which is just awesome.
It’s an awesome recipe, especially when
you think it’s made from scraps.
I hope you guys give this a go at home and
I hope you enjoy it as much as I did.
If you want to check out some more of my recipes
then check out the link on the top right corner
of your screen to see all my other recipes
on my website.
Thank you for watching, see you guys next
week—goodbye!
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