JPH11221031A - Hand-rolled sushi plastered over with horse mackerel - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide hand-rolled sushi plastered over with horse mackerel in a state that the deliciousness of horse mackerel is set off, having unconventional appearances, spiced with various spices, and therefore sparingly having a fishy smell and easy to be eaten. SOLUTION: This sushi comprises (A) a lump of cooked rice 1 where vinegared rice is held lightly, (B) a large leaf 2 of blue beefsteak plant which is plastered on the upper surface of the lump of cooked rice (C) a piece of horse mackerel 3 as a sushi material which is plastered on the large leaf 2, (D) several pieces of Welsh onion 4 (NEBUKA) or a Japanese ginger both cut in round slices which are placed on the upper surface of the central part of the piece of horse mackerel 3 and (E) a ginger 5 grated or cut into tiny pieces which is heeped up on the Welsh onion 4 or the Japanese ginger, and, if circumstances require, (F) an air-type beefsteak plant garnishing the ginger.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a horse mackerel nigiri sushi.

[0002]

2. Description of the Related Art In most of conventional nigiri sushi, fish such as tuna, squid, shrimp and the like are placed on a piece of rice in a predetermined shape by holding sushi rice. In particular, Nigiri sushi made from small horse mackerel has a fishy smell, so you can also use a small amount of minced Asatsuki or a small amount of grated ginger to reduce the fishy smell. Heretofore, there has been no conventional method in which white leek or myoga is sliced and several pieces are placed on sushi.

[0003]

However, in the above-mentioned horse mackerel nigiri sushi, the horse mackerel is placed directly on the rice chunk and directly touched, and the temperature of the sushi rice is almost the same as human skin. It was easy to get damaged. Furthermore, the red and white portions of the fillet of the horse mackerel are mixed, and the horse mackerel becomes white when the vinegar of sushi rice is added, so that the appearance is not very good.

SUMMARY OF THE INVENTION An object of the present invention is to provide a horse mackerel sushi that is novel in appearance, has a small number of spices, has a low odor, and is easy to eat by extracting the taste of the horse mackerel.

[0005]

Means for Solving the Problems The present invention has been made to solve the above-mentioned problems, that is, a rice chunk lightly holding sushi rice and a blue jiso covered on the upper surface of the rice chunk. Ooba and
A horse mackerel on top of the large leaf, and a plurality of white onions or ginger in a round slice placed at the center of the upper surface of the horse mackerel,
It consists of grated ginger on a heap of white onions or ginger. In addition, the white onion referred to in the present invention refers to the white root portion of a thick leek such as deep green onion, and the sliced ginger is a state where a lump is placed on a flat place and sliced from top to bottom. The cut is not something that sticks to a circle.

[0006]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS FIGS. 1 to 3 are views showing an embodiment of the present invention. (1) is a piece of rice that is lightly gripped with sushi rice. (2) is a large leaf of blue jiso covered on the upper surface of the rice block (1), and the large leaf (2) is approximately the same size as the upper surface of the rice block (1). Use 2) cut to 1/4 to 1/5.
(3) is a horse mackerel material placed on a large leaf (2), and a fresh small horse mackerel is used as the horse mackerel material (3), and its size is approximately the same as that of the rice block (1) or about 20%. Use a larger one. (4) is a round slice and a plurality of white onions placed on the center of the upper surface of the horse mackerel neta (3), and the white onions (4)
Use the root of the deep root onion as a white root, cut this white root into a thickness of about 0.5 to 1.5 mm, and cut it into 3 to 5
When placed on a sheet, the texture is good and the taste is good. At this time, if the green onion (4) is cut too thick to 1.5 mm or more, the taste of the green onion (4) will remain in the mouth, so it is preferably about 20 mm in diameter and 1.0 mm or less in thickness. Is good. If Asatsuki is used instead of the white onion (4), the scent of the green onion will be obtained, but the texture will not be chewy. (5) is a grated ginger placed on a heap on a white leek (4), and the grated ginger (5) is picked up with three fingers to make a heap, but the standard of this amount is 0.5 to 1c.
The range of c is good. If this amount is too large, the flavor of grated ginger (5) becomes too strong and spicy, and the taste of sushi is destroyed. If this amount is too small, the taste of white leek (4) is strongly felt. It becomes spicy and the balance of the taste worsens. Instead of the grated ginger (5), minced ginger may be used, or one with hodiso (buds before perilla flowers bloom) may be used.

FIG. 4 is a view showing another embodiment of the present invention. In this embodiment, a wasabi (6) is provided between a horse mackerel net (3) and a large leaf (2). Instead of white leek (4), sliced ginger (4 ') is used. Other rice blocks (1), large leaves (2), horse mackerel nets (3), and grated ginger (5) are the same.

Next, the case of holding the horse mackerel nigiri sushi of the present invention will be described. First, a sushi rice is lightly gripped to form an appropriately shaped rice block (1), and large leaves are placed on the upper surface of the rice block (1). Put on (2), and then put horse mackerel on top (3),
The horse mackerel (3) is placed on the rice block (1) with the large leaf (2) in between. At this time, horse mackerel (3) and large leaf (2)
A wasabi (6) may be provided between them (see FIG. 4). Next, a plurality of large pieces of white onion (4) are placed in the center of the upper surface of the horse mackerel neta (3), and the ginger (5) is put on the heap on the white leek (4). At this time, the large green onion (4), which has been sliced, has a flat surface just like a table, so that it can be piled up on it, and the grated ginger (5) can be stably mounted and the grated ginger (5) Even if the juice oozes out, it is possible to prevent to some extent the white leek (4) from penetrating into the horse mackerel neta (3), so that the original taste of the horse mackerel neta (3) can be secured with little change in taste. The large leaf (2) prevents the horse mackerel (3) from becoming white with sushi vinegar, and the heat transmission from the sushi rice, which has the heat of human skin, can be blocked to some extent by the large leaf (2). The heat is less likely to be transmitted to the horse mackerel (3), and the freshness and original taste of the horse mackerel (3) can be secured.

The case of eating the product of the present invention will be described.
First, when looking at the product of the present invention, one can see the boldly sliced white leek (4) and the pile of grated ginger (5) placed on it, and are surprised at the novel form. Then, when eating the present invention, soy sauce is appropriately applied to the pile of grated ginger (5) according to preference. After that, when you put it in your mouth and eat it, the grated ginger (5) and the white onion (4) do not feel the fishy odor of the horse mackerel neta (3) at all. You can enjoy it. At this time, in addition to the grated ginger (5) and the white onion (4), the flavor of the large leaves (2) and the flavor of soy sauce are also added, and a large number of condiments are effective and the horse mackerel neta (3)
Is easy to eat and the whole taste is good. still,
Instead of the white onion (4), a sliced ginger (4 ') may be used.

[0010]

The present invention having the above-described structure has the following effects.

[0011] The large leaf (2) is placed between the rice lump (1) and the horse mackerel net (3) as described in claim 1, and the conventional horse mackerel net (3) is whitened with sushi vinegar. The sushi rice of the rice block (1) can be cut off to some extent, and the freshness and taste of the horse mackerel (3) can be ensured. In addition, the grated ginger (5) placed on the heap of the horse mackerel net (3) has a large number of sliced white onions (4) interposed therebetween, so that the sliced white onions (4) serve as a stand. Since the grated ginger (5) can be put on a heap in a stabilized state, the appearance becomes novel and the bleeding of the juice of the grated ginger (5) can be prevented to some extent by the white leek (4). The original taste of 3) is ensured, and more spices are applied to reduce the fishy smell, and the flavor of the horse mackerel is extracted to make it easier to eat, making it a sushi of horse mackerel.

In place of the white onion (4) as in claim 2,
By using the sliced ginger (4 '), the flavor and chewyness unique to ginger are added, making it possible to enjoy unprecedented horse mackerel sushi.

[Brief description of the drawings]

FIG. 1 is a perspective view showing an embodiment of the present invention.

FIG. 2 is an enlarged cross-sectional view of FIG.

FIG. 3 is an explanatory diagram showing a decomposition material of the present embodiment.

FIG. 4 is an enlarged sectional view showing another embodiment of the present invention.

[Explanation of symbols]

 1 rice block 2 large leaves 3 horse mackerel net 4 white leek 4 'myoga 5 grated ginger

Claims (2)

[Claims] 1. A rice chunk (1) holding a sushi rice lightly, a large leaf (2) of blue jiso on the upper surface of the rice chunk (1), and a horse mackerel placed on the large leaf (2) (3) and a plurality of white onions (4), which are sliced on the center of the upper surface of the horse mackerel net (3)
Aji nigiri sushi, which is made up of grated ginger (5) on a heap of white leek (4). 2. The horse mackerel nigiri sushi according to claim 1, wherein a sliced ginger (4 ′) is used in place of the white leek (4).