Friday, February 15, 2013
This is my poor attempt at Chirashi (scattered sushi).
Made with riced cauliflower, Tako (octopus), Ankimo (monkfish liver), Kampachi (yellowtail), Tobiko (flying fish roe), Nori and wasabi with a bit of tamari.
My 1st time with monkfish liver. If I wasn't aware of it being fish liver I would have never guessed it. Creamy and buttery with no fish flavor what so ever. Everything else I've had before
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