Besides sashimi (plain, sliced raw fish), we find nigiri sushi (raw tuna on hand-molded rice) and nori-maki rolls the easiest and most satisfying way to prepare our fresh fish on board Zora. With a few basic ingredients kept in the ship's stores, you can whip up a fresh and decadent sushi feast. To serve, give each person a small bowl to mix wasabi and soy sauce for dipping. If you have any pickled ginger, serve it as well. For a vegetable, I usually serve an Asian-inspired slaw. Use whatever fresh vegetables you have on board, which almost certainly will include long-keeping cabbage!
Norimaki & Nigiri Sushi
Freshly caught tuna or wahoo, bled, filleted, blood line removed, and kept well chilled
1 3/4 cups short-grain rice (sushi rice)
3 to 4 tablespoons seasoned rice vinegar (or season plain rice vinegar with 4 teaspoons sugar and 2 teaspoons salt)
2 more tablespoons rice vinegar, seasoned or plain
1/2 cup water Nori seaweed sheets
(1 sheet makes 2 rolls) Wasabi, either prepared in a tube or powdered; mix with water to form a paste Soy sauce for serving Cucumber or blanched carrot, cut in julienne strips (optional) Bamboo rolling mat for making sushi rolls Prepare sushi rice according to directions. After final steaming, dump rice in a wide, shallow, nonmetallic dish. Sprinkle with 3 tablespoons vinegar. Using a wooden sushi rice pad-Cruising World March 2006
dle or nonmetallic spatula, fold in the vinegar, mixing until glossy and cool. Taste and add remaining tablespoon if desired. Set aside.
Mix remaining 2 tablespoons vinegar with half a cup of water in a small bowl. Set beside your work area.
To make norimaki, decide upon fillings and how many rolls you'll make. Cut thin, 1/3-inch-wide strips of raw fish and/or julienned cucumber and blanched carrot. Cut each sheet of nori in half. Place a half sheet of nori on the bam-
you to enclose the filling. Raise end of mat nearest you so as not to roll the mat into nori, and roll until nori is completely rolled up. Squeeze gently to compress. Place on a plate and let stand while you make remaining rolls and nigiri. Use a sharp knife moistened in vine-gared water to slice the nori-maki into six even pieces.
To make nigiri, first moisten hands in the vinegared water. Pick up approximately 1 to 2 tablespoons of rice and mold it into a fairly rectangular shape measuring about 2 inches by 1
dab of wasabi on each piece of fish, then invert each piece onto a rice patty. Let stand. (In traditional Japanese restaurants, this is done at room temperature. In the tropics, I prefer to place them at the top of the fridge, which isn't usually all that cold on a boat.)
2 cups shredded green cabbage 1/2 cup grated carrot Other vegetables (e.g., sliced scallions, minced red onion, bell pepper, jicama,
Neil and Stacey Collins have added to their tackle as they've ticked off the miles, and they've learned along the way to have the necessary ingredients on board to transform the catch into dinner.
boo mat, shiny side down, with the long edge closest to you. Wet your hands in the bowl of vinegared water and place 2 to 3 tablespoons of rice on the nori, spreading it evenly but leaving the upper 1 inch of the sheet uncovered. Lay fflling(s) across rice end to end. Spread a bit of wasabi if desired. Holding fillings and rice firmly in place with wet fingertips, use your thumbs to slowly turn up the edge of the mat closest to inch by 1 inch. Set on a platter that fits in your fridge. Repeat until all the rice is used. Count how many pieces you have. Cut the fresh fish fillet into the same number of pieces, each measuring 3 inches by 1 inch by half an inch. (With tuna weighing less than 10 pounds, I find it easiest to simply slice across the grain into triangles; in this case, I then make the rice patties more triangular.) Use your fingertip to place a cucumber) 2 tablespoons soy sauce 1 tablespoon sesame seeds, toasted 1 tablespoon minced or grated fresh ginger 1 tablespoon mirin wine
(or sweet sherry) 1 tablespoon rice vinegar 1 tablespoon sesame oil 1 teaspoon sugar Combine ingredients together. Chill at least 20 minutes before serving. S.C.
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Lets start by identifying what exactly certain boats are. Sometimes the terminology can get lost on beginners, so well look at some of the most common boats and what theyre called. These boats are exactly what the name implies. They are meant to be used for fishing. Most fishing boats are powered by outboard motors, and many also have a trolling motor mounted on the bow. Bass boats can be made of aluminium or fibreglass.