Daito Japan



Keywords: Daito Japan
Description: Daito Sushi is a specialty of the Daito (Borodino) islands in Okinawa prefecture. The islands are located 320 kilometers east of Naha and the mainland. I had the privilege of living on Kitadaito

Daito Sushi is a specialty of the Daito (Borodino) islands in Okinawa prefecture.  The islands are located 320 kilometers east of Naha and the mainland.  I had the privilege of living on Kitadaito for three years and enjoyed the fresh maguro (tuna) and sawara marinated sushi they are so well-known for.  I don’t have the super secret recipe they use out on the islands, if you want that you’ll have to go visit, but here’s a good taste of an awesome type of sushi.

  • 2 cups Cooked Rice
  • 3tbsp Rice Wine Vinegar (sushi vinegar)
  • 2tbsp Sugar
  • wasabi
  • sushi quality fresh fish

Prepare 2 cups of sushi rice per your rice cooker or rice provider’s instructions.  When finished empty into a container to cool.  A wooden one shown in the video is best as it will absorb excess water and cool the rice faster than plastic.  You want room temperature rice so that you do not burn your hands when you form the rice and so that it does not heat the fish.  While the rice is still warm, add the sugar and vinegar and stir well.  Set aside.

Warning.  There are plenty of dangers when working with raw food.  Proceed at your own risk.  Not all fish can or should be used as sushi, and you should probably leave it to the professionals at your local sushi restaurant anyway.  If you are comfortable working with raw fish and you are aware of the quality and freshness of the fish, then select a block of tuna to fit your tastes.  I prefer lean tuna. Slice your tuna thinly against the grain.  **A note here… I am NOT a sushi expert.  It takes years and years to learn how to do it properly so you should probably learn that art somewhere else.**  Ok so once you have your fish sliced place it into a marinade of soy, mirin, and sugar.

While your fish marinades, go back to your rice.  Wet your hands with water flavored with a dash of rice wine vinegar.  This will keep the rice from sticking to your hands.  You will need to repeat this as you form your sushi. Scoop a handful and lightly press it into a tubular shape roughly the length of 3 fingers (the total length should equal about the width of 3 fingers).  Use your other hand to press the top and sides.  Do not add excessive pressure, you want to gently form the rice so that it is not over dense.

Two cups of rice will make about 12 sushi, though it will vary depending on the size of your hands and the exact measure of rice you use.  Remove the fish from its marinade and let them drip dry in a strainer.  Add a dab of wasabi to each sushi.  Remove excess moisture from the fish and lay it over the rice, press lightly.  Serve and enjoy.




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