Japanese regional · Japan

Miso and Ginger Nara Kakinoha-zushi Persimmon Leaf Sushi

Name: Miso and Ginger Nara Kakinoha-zushi Persimmon Leaf Sushi
Total time: 42 min
Yield: 4 servings
Cuisine: Japanese regional
Ingredients: 200g sushi rice; 1/4 cup rice vinegar; 1 tbsp sugar; 1 tsp salt; 100g salmon, sliced; 100g avocado, sliced; 10 persimmon leaves; 1 tbsp soy sauce; 1 tsp wasabi; 1 tsp pickled ginger; 1 tsp white miso paste; 1 tsp grated ginger

Umami-rich miso with warming ginger for a deep, savory note.

42 minutes4 servings

Method

Mix miso paste and ginger into the sushi rice during preparation.
Cook sushi rice, mix with rice vinegar, sugar, and salt.
Lay persimmon leaves on a sushi mat, spread a thin layer of rice.
Add salmon, avocado, soy sauce, wasabi, and ginger.
Roll tightly, slice into pieces, and serve.
Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.

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