All sorts of taste, no waste!

Follow along for a few different methods of preparation, this Hirame has some serious personality and all it needs is a gentle touch to make it happen.

Course: Sushi / Appetizer
Skill Level: Intermediate

Menu

• Hirame Nigiri
• Hirame Sashimi
• Seared Engawa
• Hirame Crudo

Ingredients

• 2 cups Short Grain White Rice
• ½ cup Sushi Rice Vinegar
• 2 × 8oz portion Hirame
• Tamari Soy Sauce
• Sesame Seeds
• Kosher Salt
• Green onion
• Shiso Leaf (optional)

Instructions

Sushi Rice:

1. In cold water; quickly rinse, agitate and strain your rice to remove as much starch as possible before cooking.
2. Using rice cooker or stove top method, measure equal parts filtered water to raw rice (1:1 ratio of rice to water)
3. Cook for 30 minutes , cut heat and leave covered to steam for additional 10 minutes
4. Transfer cooked rice to a baking sheet or dish that will allow you to spread & season the rice, releasing steam
5. Add ½ cup Sushi Rice Vinegar to cooked rice , using rice paddle or Utensil to evenly distribute vinegar amongst every grain of rice. Flip rice to release steam, repeat until rice is at room temperature, cover with moist towel to preserve

Hirame Nigiri:

1. Using a sharp knife, slice the muscular tendon known as the engawa off the side of your hirame to use later. Now, using a less. Than 45 degree angle, slice the hirame filet into lengthy pieces suitable for nigiri
2. Acting quickly with semi-moist hands, gently shape a small amount of sushi rice into a ball
3. Holding the slice of hirame in your left hand near the fingers, apply this portion of sushi rice to the center of the slice. Press sushi rice into fish, turn over so that the fish is facing upward and use a gentle grip to shape the fish and rice into desired nigiri shape
4. Garnish with sesame seeds, and a pinch of kosher salt

Hirame Sashimi:

1. Using a sharp knife, slice the hirame at a 45 degree angle to get a thin, lengthy slice
2. Repeat until you have your desired serving of thin cut sashimi
3. Serve with Tamari Shoyu, Wasabi & Ginger

Seared Engawa Nigiri:

1. Using the muscular tendon (Engawa) from your Hirame; slice thin, lengthy pieces ideal to shape into nigiri
2. Acting quickly with semi-moist hands, gently shape a small amount of sushi rice into a ball
3. Holding the slice of engawa in your left hand near the fingers, apply this portion of sushi rice to the center of the slice. Press sushi rice into fish, turn over so that the fish is facing upward and use a gentle grip to shape the fish and rice into desired nigiri shape
4. Plate with a touch of Tamari Shoyu & gently sear using a cooking
5. Garnish with green onion & sesame seeds

Hirame Crudo:

1. Using a sharp knife, julienne the stalk of your green onion so you are left with long, thin strips
2. Slice the hirame at a 45 degree angle to get thin, lengthy slices. Repeat until you have your desired serving of thin cut sashimi
3. Lay out each slice of hirame , add thin strips of green onion perpendicular to sliced fish. Roll each slice of fish, wrapping green onions into the center and serve in consecutive fashion
4. Plate & Garnish using your favorite sauces (Soy, Ponzu, etc). Add a touch of Wasabi to set it off
5. Grab your Chopsticks & chow down

Recipe Notes

Feel free to substitute your favorite sauces, garnishes or even mixed greens to send these recipe ideas in a different direction.