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Sashimi Gohon Recipe
|Mackerels||1 Large, cleaned, gutted, then filleted|
|White wine vinegar||2 Cup (32 tbs)|
|Short grain rice||2 Cup (32 tbs), soaked in cold water for 1 hour and drained|
|Water||2 1⁄2 Cup (40 tbs)|
|Green ginger||1 1⁄2 Inch, peeled and grated (Fresh Ones)|
|Scallions||5 , finely chopped|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Wasabi||2 Teaspoon, mixed to a paste with 2 tsp. water (Green Horseradish)|
Serving size: Complete recipe
Calories 4848 Calories from Fat 2270
% Daily Value*
Total Fat 252 g387.4%
Saturated Fat 59.1 g295.4%
Trans Fat 0 g
Cholesterol 1259.8 mg
Sodium 6822.2 mg284.3%
Total Carbohydrates 251 g83.6%
Dietary Fiber 11.6 g46.4%
Sugars 2.7 g
Protein 360 g719.6%
Vitamin A 75.1% Vitamin C 43.1%
Calcium 31.1% Iron 249.5%
*Based on a 2000 Calorie diet
Remove from the refrigerator and soak in the vinegar for a further 1 hour.
Meanwhile, put the rice into a saucepan and cover with the water.
Bring to the boil, reduce the heat to low and cover the pan.
Simmer for 15 to 20 minutes, or until the rice is cooked and the water absorbed.
Remove from the heat and transfer to a warmed serving bowl.
Set aside and keep hot.
Remove the fish from the vinegar and pat dry with kitchen towels.
Cut vertically into 1 cm./ 1/2 in.
pieces, removing any bones.
Arrange the fish decoratively on a serving dish and surround with the grated ginger and spring onions (scallions).
Pour the soy sauce into small, individual dipping bowls and serve individual portions of the horseradish mixture.
To eat, mix horseradish to taste into the soy sauce and dip the mackerel pieces into the sauce before eating with the rice.