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Black Cod Sushi Burrito

plate

Yield

Yield: 10-12 servings

kikkoman products used:

ingredients

Sushi Rice  
8 cups Sushi Rice
9 cups Cool Water
6 tablespoons Kikkoman Seasoned Rice Vinegar
6 tablespoons White Sugar
1 tablespoon Sea Salt

Miso Marinade
12 ounces White Miso Paste
8 ounces White Sugar
4 ounces Kikkoman Kotteri Mirin
2 ounces Kikkoman Less Sodium Soy Sauce
2 ounces Fresh Ginger, minced

Oven-Roasted Sweet Miso Cod
Miso Marinade, As Needed
10-12 Black Code Fillets, 4 to 5 ounces each

Tsukemono Salad
1 cup Kikkoman Seasoned Rice Vinegar
1/2 cup Sugar
1/4 cup Sea Salt
1/4 cup Ginger Shoots
2 cups Carrots, julienne
2 cups Cucumber, cut into circles

Nori Sheets, As Needed
Japanese Mustard Greens (Mizuna), As Needed

directions

Sushi Rice:
Rinse and drain rice in a colander until water runs clear. Combine rinsed rice and cool water in a saucepot. Turn heat to medium high and bring water to a simmer. Turn heat to low, cover and continue cooking another 15 to 20 minutes, or until rice is tender and water is absorbed. Remove the pot from the burner, and keep covered, to allow rice to cool for 15 minutes. Turn rice out of pot into a large bowl and gently fluff with a rice spoon to separate the grains. Add vinegar, sugar and salt, and continue fluffing until well blended. Allow rice to cool.

Miso Marinade:
Combine all ingredients in a mixing bowl and whisk to combine.

Oven-Roasted Sweet Miso Cod:
Preheat the oven to 400°F. Heat a grill pan with oil. Grill the cod, skin side up for 3 minutes, or until golden brown. Turn the cod over and brush liberally with miso marinade. Place cod in oven and roast until just opaque throughout. Broil cod with a culinary torch or in a salamander to caramelize.

Tsukemono Salad:
Combine vinegar, sugar and salt in a medium size saucepan. Heat slowly to melt sugar and salt until dissolved. Combine vegetables in a stainless steel or glass bowl and pour hot vinegar mixture over vegetables. Toss to combine and let sit for 5 minutes. Strain off vinegar mixture and save for another use.

Sushi Burritos:
Using a culinary torch or a salamander, toast nori sheets on one side only to make nori crispy.
Place a sheet of toasted nori on a flat work space, shiny-side down. Moisten one end and place a second sheet of toasted nori on moistened edge, overlapping sheets by about an inch, so they are end-to-end, forming a long rectangle. Press sushi rice onto nori sheet as you would any sushi roll. Leave 1 inch of nori uncovered on end closest to you. Leave 6 inches of nori uncovered on the opposite end.
Arrange Tsukemono salad on top of rice and pile a generous amount of Japanese mustard greens on top. . Gently break apart miso cod fillet into bite-size pieces and arrange crosswise on rice on the end closest to you. Roll sushi burrito as you would a regular hand roll, taking care to make the burrito tight and compact. Cut the roll in half crosswise for serving.

Serving Suggestion: Mix together wasabi paste and sour cream with Kikkoman Ponzu Citrus Seasoned Dressing & Sauce to taste for a dipping sauce.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE
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