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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