The Mimosa Sushi with Orange and Lemon Caviar is a somewhat innovative and alternative way to serve sushi, combining a dish I love with a celebration sometimes loved and sometimes hated: International Women’s Day. With the motto “Always Love Each Other!”, a wish to all women, today and every other day of the year.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 8/9 molds
- Cooking methods: Stove
- Cuisine: Japanese
Ingredients
- 3/4 cup sushi rice (or alternatively Roma rice)
- 1/2 cup water
- 1 tbsp rice vinegar (alternatively white wine vinegar)
- 1 tbsp water
- 1 tsp sugar
- 1 pinch coarse salt
- 7 oz tuna (frozen (or salmon frozen))
- 2 caviar (of orange and lemon)
Preparation
Place the rice in a sieve and rinse it several times under running water until the water is clear. This removes all excess starch. Then let it rest in a bowl with cold water for about ten minutes.
Wash the rice again, put the water in a saucepan, add the drained rice, the salt, and cook over low heat with the lid on for about 10/15 minutes, depending on the cooking time indicated on the package. Check from time to time to make sure it doesn’t stick. Turn off the heat. Now the water will be completely absorbed by the rice.
Prepare the syrup to drizzle over the rice by putting the water, vinegar, and sugar in a glass, and heat in the microwave to allow the sugar to dissolve. If you don’t have apple vinegar, you can also use half apple juice and half white wine vinegar.
Mix well and then pour the syrup over the rice, trying to drizzle it completely. Stir with a wooden spoon or mix with your hands to distribute the liquid evenly.
Now wrap the rice block in a damp cloth.
Spread the rice on a damp cloth to a height of about half an inch. Moisten your hands to avoid sticking. With molds of 2.25 inches in diameter, cut out shapes (you will get 6 or 7).
Place some diced frozen tuna on top (if you prefer, you can also use frozen salmon), and then the spheres of orange and lemon caviar. You will need to double the quantities of the ingredients indicated in the recipe link, which you will find here for both orange and lemon caviar.
Enjoy your meal and Happy International Women’s Day!
Tips/Suggestions
For this recipe, always use frozen fish, that is, frozen at a temperature between -4 and -22 Fahrenheit for 24-48 hours. This treatment helps kill Anisakis, a small parasite that can cause serious intestinal problems if ingested.
For Mimosa Sushi, I used Orange and Lemon Caviar, you can find the recipe here. You need to use a double dose of the indicated ingredients. If you prefer, you can also use just one type of caviar.
