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  Added: May 09, 2007  •  Visited (268)  •  Print version Print this recipe (18)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Vinegared Rice - And - Fish Balls
What You Need:
  • 3 ounces fluke or other white-meat fish fillet, cut crosswise into paper thin slices
  • 1 tablespoon salt
  • MSG
  • ¼ teaspoon black sesame seeds
  • 1½ tablespoons rice vinegar or mild white vinegar
  • 1 teaspoon sugar
  • ¼ cup sushi rice

  • How To Cook:
    1. Sprinkle the fish liberally on both sides with salt and sparingly with MSG, and marinate at room temperature for 3 hours (or cover and refrigerate for 6 hours).

    2. Heat a small skillet over high heat until a drop of water flicked across its surface instantly evaporates. Add the sesame seeds.

    3. Shaking the pan almost constantly, warm the seeds for 2 to 3 minutes, or until they are lightly and evenly toasted. Set aside.

    4. Combine the vinegar, sugar and 3 tablespoons of cold water in a mixing bowl. Dip the fish, a slice at a time, in the mixture, moistening it well.

    5. Lay a slice of fish in the center of a strip of cheesecloth about 3 inches long and 2 inches wide. Place 1 teaspoon of sushi rice on the fish, then fold the ends of the fillet over it, enclosing the rice.

    6. Bring up the ends of the cheesecloth, and twist them tightly to squeeze the fish into a ball. Unwrap and repeat this process with the remaining fish and rice, until all the balls are made.

    7. Sprinkle each ball with a few toasted sesame seeds and serve as hors d'oeuvre or a first course.

    To Make: 10 balls
    This recipe is also available in:
    Cuisine » Asia » Japan
    Main Ingredient » Grains & Cereals » Rice
    Main Ingredient » Fish » Whitefish
    Dish » Appetizers


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