Arrow Squid
Gizzard Shad and Flounder Fin Nigiri Sushi
Chef Jason Liang of Brush Sushi Izakaya | Decatur, GA
Yield: 4 servings
Adapted by StarChefs | February 2018
INGREDIENTS
Gizzard Shad:
4 gizzard shad
Salt
Rice vinegar
Nikiri Shoyu:
3 tablespoons soy sauce
1 tablespoon low-sodium soy sauce
1 tablespoon sake
½ tablespoon mirin
Flounder Fin:
1 flounder
Arrow Squid:
4 arrow squid
Sushi Rice:
36 milliliters rice vinegar
10 grams sugar
5 grams salt
2 cups hot cooked sushi rice
To Assemble and Serve:
Wasabi
Lemon juice
Sea salt
METHOD
For the Gizzard Shad:
Using a deba (Japanese fish boning knife) remove the back fin of the gizzard and cut off the head from behind the pectoral fin. Remove the belly right up to the anal fin. Using your thumb, eviscerate the fish. Chop of the tail. Insert the tip of the deba above the spine and slice toward the tail. Place the fish spine side down, remove the spine and belly bone. Evenly sprinkle salt onto the base of a colander and arrange gizzard shad on top, skin side down. Evenly sprinkle salt onto the fillets. Rest 25 mins, and then rinse off the salt. In a nonreactive container, cover fillets with vinegar until the flesh turns white. Rest overnight in a colander in the refrigerator.
For the Nikiri Shoyu:
In a saucepot, combine all ingredients and bring to a boil; cook until alcohol burns off. Remove from heat and rest overnight.
For the Arrow Squid:
Using your fingers, eviscerate the arrow squid, removing and discarding the gallbladder. With your thumb, separate the ear from the body. Peel skin, membrane, and cartilage off the body. Place a knife into the squid’s opening and split open lengthwise. Trim ⅛ inch from the top and bottom of the body. Peel off any remaining membrane. Rinse squid with water and dry with a clean towel.
For Japanese Flounder Fin:
Remove flounder scales with yanagiba (Japanese fish slicing knife). Use deba to cut off the head from behind the pectoral fin. From the tail, insert deba along the edge of the fin, follow the line on the skin to reach the spine, and slice between the flesh and the bone to get 4 fillets. Skin the fillet and separate the fin meat from the fillet.
For the Sushi Rice:
In a small bowl, combine vinegar, sugar, and salt. Pour vinegar over hotel rice, and stir to combine. Reserve at room temperature.
To Assemble and Serve
Slice Arrow Squid into a 1-inch by 2-inch piece and score in a crosshatch pattern. Apply tiny bit of wasabi to the squid. Form a small ball of sushi rice, and then form the Arrow Squid and rice into nigiri sushi. Season with a few drops of lemon juice and sea salt. Apply a tiny bit of wasabi to the fish. Form a small ball of sushi rice, and then form the Gizzard Shad and rice into nigiri sushi. Brush with a thin layer of Nikiri Shoyu. Score Flounder Fin and fold it into a 1-inch by 2-inch piece. Lightly sear with a torch, and apply tiny bit of wasabi to the fin. Form a small ball of sushi rice, and then form the Flounder Fin and rice into nigiri sushi. Brush with a thin layer of Nikiri Shoyu. Season with a few drops of lemon juice and sea salt. Serve nigiri sushi pieces immediately.
