Seafood Sushi Rice Bowl with Vegetables

Seafood Sushi Rice Bowl with Vegetables

Ingredients:

• Seafood:

  • 2 octopus tentacles

  • 2 mackerel fillets (saba)

  • 6–8 clams

• Vegetables and Toppings:

  • 1 stalk udo (angelica polyclada)

  • 1 carrot

  • 3 eggs

  • 2 tbsp white sesame seeds

  • Pinch of benitade sprouts

• Base:

  • 3 cups cooked sushi rice

Scientific Explanations and Steps

1. Prepare the Octopus Tentacles

• Process: Slice the octopus diagonally and wash thoroughly in vinegared water. Marinate and let stand for 15–20 minutes.

• Why It Works:

  • Vinegared water helps clean the tentacles and tenderize the protein. Acetic acid in vinegar breaks down tough muscle fibers, making the octopus more tender.

  • Diagonal slicing increases surface area, allowing the marinade to penetrate more effectively.

2. Prepare the Clams

• Process: Immerse clams in clean water for half a day to allow them to expel sand. Rinse, then cook in simmering water until the shells open. Remove the clam meat and set aside.

• Why It Works:

  • Clams filter water, and submerging them allows them to purge sand naturally.

  • Cooking clams until the shells open signals that they are done. Overcooking clams will toughen their delicate proteins.

3. Prepare the Mackerel Fillets

• Process: Cut the mackerel into halves, then slice further. Sprinkle a pinch of salt to remove excess moisture. Marinate the fish and let it stand for 5–6 hours.

• Why It Works:

  • Salt draws out moisture through osmosis, reducing any fishy odor while firming the flesh.

  • Marinating for several hours allows the seasoning to penetrate the fish, enhancing its flavor while the acid in the marinade slightly “cooks” the surface proteins (similar to ceviche).

4. Prepare the Udo and Carrot

• Process: Peel the udo, cut into 4-cm lengths, then slice into thin julienne strips. Immerse in vinegared water and remove. Simmer the udo and carrot strips in simmering ingredients for 10 minutes.

• Why It Works:

  • Udo, a fibrous vegetable, benefits from vinegared water, which helps prevent browning (oxidation) and improves flavor.

  • Simmering softens the vegetables through heat and water penetration, making them tender yet crisp.

5. Cook the Eggs and Assemble the Dish

• Process: Beat the eggs and fry into a thin sheet. Shred the egg sheet into thin strips. Lightly toast white sesame seeds to release their aroma. Combine all ingredients with sushi rice, top with the benitade sprouts, and serve.

• Why It Works:

  • Frying eggs into a thin sheet creates layers with a delicate texture, easy to incorporate into the dish.

  • Toasting sesame seeds enhances their flavor and aroma through the Maillard reaction, which occurs as natural sugars and proteins react to heat.

  • Sushi rice acts as a neutral base that absorbs flavors from the seasoned seafood and vegetables, bringing all components together.

Key Scientific Highlights:

1. Marination and Salt: Tenderizes proteins and enhances flavor by breaking down tough fibers and removing unwanted moisture.

2. Vinegar: Used for both cleaning (octopus) and preserving vegetables (udo), vinegar prevents oxidation and reduces strong odors.

3. Heat Treatment: Cooking clams and vegetables to just the right point retains their natural textures while removing raw flavors.

4. Toasting: Toasting sesame seeds adds depth of flavor through controlled browning.