Easy sashimi rice bowl (ryukyu and sushi rice recipe)

Easy sashimi rice bowl (Ryukyu and sushi rice recipe) 次のページで日本語で説明しています(*ˊᵕˋ)♡‧₊

Ryukyu don

What kind of dish is Ryukyu don?

This dish is ryukyu served on sushi rice. (Sometimes normal rice is used instead of sushi rice.)

Ryukyu is one of the famous local dishes of Oita Prefecture, and is made by marinating raw fish in a sauce made from soy sauce and ginger. You can eat ryukyu at any izakaya in Oita Prefecture.

There are similar dishes in other prefectures, but most of them are called “zuke” and ryukyu is a name unique to Oita Prefecture. Incidentally, ryukyu is also another name for Okinawa. The relationship between this dish and Okinawa is not clearly understood.

Oita Prefecture, which faces the Seto Inland Sea, is able to harvest a wide variety of seafood. This dish originated when fishermen created it to preserve surplus fish in a tasty way.

It’s best to consume sashimi on the day you buy it, but you can extend its shelf life by about 2 days by marinating it in soy sauce, which contains a lot of salt.

I add a little sweetness to my ryukyu sauce with mirin, and mix in fragrant green onions and ground sesame seeds. Some people also use garlic and sake to remove the fishy smell.

The key to making it delicious is to use soy sauce for sashimi(sashi joyu).

Soy sauce for sashimi produced in Kyushu, where Oita Prefecture is located, has a strong sweetness. Regular soy sauce is made from soybeans and salt, but soy sauce for sashimi contains sugar.

Many people from prefectures outside Kyushu are surprised by the unique flavor of soy sauce and become addicted to it.

One of the most famous sashimi soy sauces is Cattleya soy sauce. Please check out the website.　👉　 https://www.f244.com

NUTRITION FACTS of Ryukyu and sushi rice recipe

2054 kcal Protein 98.5 g Fat 52.7 g Carbs 306 g Salt Equivalet 12.6 g　

This is the salt content when all the sauce is used.

INGREDIENTS Ryukyu and sushi rice recipe（4SERVINGS）

• Sashimi
  • Yellowtail (200g)
  • sea bream (150g)
• Sauce
  • Sashimi soy sauce (50g)
  • Mirin (50g)
  • Grated ginger (3g)
  • Ground sesame seeds (5g)
• Sushi zu
  • Rice (320g) (equivalent to about 650-700g steamed rice)
  • Vinegar (45g)
  • Sugar (18g)
  • Salt (4g)
• Toppings
  • Wasabi (optional)
  • Green onion (20g)
  • Roasted sesame seeds (5g)
  • Kabosu (1/2)

The vinegar used for sushi rice is grain vinegar. You can also use commercially available sushizu.

Kabosu is a citrus fruit that is a specialty of Oita Prefecture. For more information, see this article.　👉　Refreshing and aromatic Kabosu udon noodle recipe

Ryukyu and sushi rice recipe COOKING INSTRUCTIONS

1. Combine sashimi soy sauce, mirin, grated ginger, and ground sesame seeds.
2. Marinate yellowtail and sea bream sashimi in the sauce for a few hours.
3. Place vinegar, sugar, and salt in a heat-resistant container and microwave for 20 seconds. （The resulting sauce is called sushizu. ）
4. Wash the rice and cook it in a rice cooker. At this time, if you have dried kelp, put it in as well and remove it when the cooking is finished.
5. Mix the sushizu with warm, freshly cooked rice.
6. Place the ryukyu on the sushi rice.
7. Top with wasabi, green onions, and roasted sesame seeds.
8. Squeeze some kabosu (citrus fruit) on top if you have it.

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