‘Where There’s Smoke There’s Fire’ Specialty Sushi Roll
I’ve been marinating on a tinned fish specialty roll for many migrations now, and, after dialing this one in, I can confidently say its flavors would fit right in at your local sushi bar. The umami-rich, pickled white anchovies are what hit your palate first, giving off serious #battera vibes, but soon enough the creamy, smoked trout filling joins the party, smoothing out the acid just before the heat says hello at the very end.
10-12 white anchovies in oil and vinegar AKA boquerones (I used Matiz España)
4 oz tin of boneless, skinless smoked trout in neutral oil
1 cup medium grain Japanese rice (Nishiki or similar)
3 tbs unseasoned rice wine vinegar
1 tbs cane sugar
½ tsp sea salt
1.5 tbs Kewpie mayonnaise
½ tsp Sriracha (plus more to taste)
½ tsp lime juice
¼ small avocado (thinly sliced)
Toasted sesame seeds
Sheet of nori cut to 6” x 8”
Premium soy sauce
Rinse the rice for two minutes under cold water, removing excess starch. Transfer to rice cooker and cook according to package instructions. If using Instant Pot, add 1 cup filtered water, pressure cook on high for 4 minutes, natural release.
As rice cooks, drain trout of oil and flake with fork in medium bowl. Stir in Kewpie, Sriracha, lime use and ¼ tsp salt. Mix thoroughly. If desired, add more salt and spice to taste.
In medium bowl, mix vinegar, sugar and remaining salt. When rice is done, fluff with fork, transfer to glass bowl and gently stir in vinegar mixture. Cover with plastic wrap directly onto the rice and let cool for 10 minutes.
Drain boquerones and gently rinse under just drizzling cold tap water, being careful not to remove their silver skin. Gently dry on paper towels skin side up. Ogle their beauty.
Arrange nori on board horizontally on a piece of plastic wrap and cover with a thin layer of rice, gently pressing down so that it sticks. Dust with toasted sesame seeds, flip and place a thin later of avocado toward the bottom of the nori. Place trout mix in roll shape on top. Use the plastic wrap to lift the rice off the board and begin to roll the sushi. Once started, remove the plastic.
Use a bamboo mat to shape the roll, remove and place the boquerones atop the rice, skin side up, colors facing the same direction. Place a piece of plastic over it and use your bamboo mat to press the fit into the shape of the roll.
Remove, and slice carefully into 8 pieces, starting in the middle. It helps to wet a very sharp knife and wipe clean between cuts. Eat the end pieces immediately. Try not to keel over in ecstasy. Place the remaining six as desired. Brush top fish pieces with a thin layer of premium soy.
Enjoy!
Serves 1-2Matiz España
