Name: Rice-Free Horse Mackerel Nori Roll with Herbs
Cuisine: 和食
Ingredients: Horse mackerel (sashimi-grade), to taste; Shiso leaves, to taste; Green onions, to taste; Myoga ginger, to taste; Daikon radish sprouts (kaiware), to taste; Cucumber, to taste; White sesame seeds, to taste; Toasted nori seaweed, to taste; Chopped wasabi, to taste; Soy sauce, to taste

About "Rice-Free Horse Mackerel Nori Roll with Herbs"

This no-cook appetizer features horse mackerel sashimi lightly marinated in chopped wasabi and soy sauce, then wrapped in toasted nori with an abundance of fresh herbs. Packed with crunchy green onions, myoga ginger, shiso leaves, daikon radish sprouts, and cucumber, this rice-free roll is light, healthy, and incredibly satisfying. The sharp kick of wasabi combined with the refreshing aroma of the herbs makes it the perfect pairing for alcohol—a dish inspired by a bar snack from a sushi restaurant in Niigata.

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Tips for Making "Rice-Free Horse Mackerel Nori Roll with Herbs"

Prep
- Place the horse mackerel sashimi in a bowl, add chopped wasabi and soy sauce, and toss gently to marinate. The lingering kick of wasabi pairs perfectly with alcohol.
Prep
- Julienne the myoga ginger and cucumber to maximize their crunchy texture.
Prep
- Lightly toast the nori seaweed over an open stove flame to make it crisp and aromatic for a professional finish.
Rolling
- Place the toasted nori on a bamboo mat, arrange the marinated horse mackerel and herbs, and roll gently without pressing too tightly.
Seasoning
- Dipping it lightly in soy sauce when eating adds a sharp, defined flavor to complement the marinated fish.

Ingredients for "Rice-Free Horse Mackerel Nori Roll with Herbs"

10 items

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Horsemackerel (sashimi-grade), to taste
Shisoleaves, to taste
Greenonions, to taste
Myogaginger, to taste
Daikonradish sprouts (kaiware), to taste
Cucumber,to taste
Whitesesame seeds, to taste
Toastednori seaweed, to taste
Choppedwasabi, to taste
Soysauce, to taste

How to Make "Rice-Free Horse Mackerel Nori Roll with Herbs"

1
Place the horse mackerel sashimi in a bowl, add chopped wasabi and soy sauce, and toss gently to lightly marinate.
2
Julienne the myoga ginger and cucumber. Finely shred the shiso leaves. Keep the green onions and daikon radish sprouts as they are.
3
Lightly toast the nori seaweed over an open stove flame to make it crisp.
4
Place the toasted nori on a bamboo sushi mat and arrange the marinated horse mackerel on top.
5
Layer the green onions, myoga ginger, shiso leaves, daikon radish sprouts, and cucumber on top of the horse mackerel in that order.
6
Roll it up gently, being careful not to press too tightly.
7
Cut into bite-sized pieces, arrange on a plate, and serve with soy sauce on the side if desired.

Detailed Commentary on "Rice-Free Horse Mackerel Nori Roll with Herbs"

* Content organized by topics from the video.

Shin's Nostalgic Dish: Herb-Packed Sashimi

Today's menu features 'Herb-Packed Sashimi,' a nostalgic appetizer for Shin, who always supports the show as the listener. When Shin was living alone in Tokyo during his university days, his culinary-skilled friend 'Yokopa' visited from his hometown and whipped this up while they were drinking. For Shin, who wasn't very used to eating sashimi at the time, this style of piling various herbs on horse mackerel sashimi and drizzling it with ponzu sauce was a memorable milestone—a taste of 'stepping into adulthood' that introduced him to the deliciousness of myoga and shiso. Intrigued by the story, Asuwa immediately gets to work recreating the dish.

Topping with Herbs Until the Sashimi is Hidden

The cooking process is simple and requires no heat—just plating the ingredients. First, arrange the horse mackerel sashimi on a plate. Pile a generous amount of finely shredded shiso leaves on top. Next, grab a handful of green onions to scatter over it, followed by julienned myoga ginger—the gateway to adulthood. Create a mountain of herbs that completely hides the sashimi, add daikon radish sprouts, and sprinkle with white sesame seeds. Finally, drizzle with ponzu sauce to complete Shin's nostalgic 'Herb-Packed Sashimi,' with the fish entirely buried under a mountain of fresh herbs.

Crunchy Herbs and Savory Sashimi Harmony

It's time to taste the completed 'Herb-Packed Sashimi.' Parting the herbs with chopsticks reveals the sashimi underneath; grab a generous portion of both and take a bite. The moment it enters your mouth, the refreshing aroma and crunchy texture of the herbs spread, perfectly matching the savory flavor of the horse mackerel and the tanginess of the ponzu. Taking a bite, Asuwa raves, 'Of course this is delicious, it's too good!' It pairs wonderfully with alcohol—a simple yet supreme appetizer that highlights the quality of the ingredients.

A Healthy, Rice-Free Herb Nori Roll

While the 'Herb-Packed Sashimi' is already delicious, Asuwa suggests, 'Let's put a little twist on this.' He decides to adapt it into a rice-free 'Herb Nori Roll,' a bar snack he encountered at a sushi restaurant while staying overnight for a shoot during his regular TV show in Niigata. Simply wrapping sashimi and herbs in nori makes for an extremely healthy dish. It's a perfect menu item for drinkers, and can even be made deliciously using cheap leftover sashimi scraps from the supermarket.

Wasabi Soy Marinated Aji and Crunchy Veggies

First, place the horse mackerel sashimi in a bowl, add chopped wasabi and soy sauce, and toss gently to marinate. For a drink pairing, wasabi is perfect because of its long-lasting, sinus-clearing aroma. Next, place the toasted nori on a bamboo mat, but here is the pro tip: lightly toast the nori over an open stove flame first. This releases the aroma and makes it crisp. Arrange the marinated horse mackerel on the nori, then layer green onions, julienned myoga, shiso, and daikon radish sprouts. Add julienned cucumber for a crunchy accent. Once the ingredients are layered, roll it up gently without pressing too hard, and cut into bite-sized pieces to finish.

The Ultimate Adult Snack: Texture and Finish

Now, let's try the completed 'Aji Herb Roll.' Dip it lightly in soy sauce and take a bite: after the crisp snap of the nori, the savory flavor of the wasabi-soy marinated horse mackerel and the crunch of the cucumber and herbs rush in together. Since there is no rice, it is incredibly light and healthy enough to eat endlessly, yet highly satisfying. Asuwa passionately explains, 'What a bar snack needs is a long-lasting finish and great texture. I really want izakayas everywhere to adopt this!' It has become the ultimate adult nori roll that will keep the drinks flowing.

About 阿諏訪泰義の「あすわ我が味」

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