One of the cooking trends that emerged in Japan over the past year is seiro-mushi, or “bamboo basket-steaming,” for one-bowl meals.
Steam, or water vapor, transmits heat 10 times more efficiently than dry air, with no evaporative cooling of the food’s surface. Quick, easy and healthy, seiro-mushi makes sense for time-pressed cooks who want a wholesome meal.
A seiro (bamboo steamer) is also a versatile kitchen tool that can be used to cook just about anything, from steam buns to sushi. The latter is known as mushizushi (steamed sushi), or nukuzushi, which combines “nukui,” meaning “warm” in the Kansai dialect, with sushi.
Nukuzushi is the warm version of barazushi, a dish that hails from Kyoto Prefecture’s Tango Peninsula. A variation of chirashizushi — vinegared rice topped with sashimi and vegetables — barazushi is made by scattering grilled mackerel flakes over rice for a fuss-free, hearty alternative that can be eaten any time of the day. It is usually served at room temperature.
Heating up leftover barazushi into nukuzushi via seiro-mushi makes for a comforting meal, especially in the mornings and evenings when the early spring chill still lingers in the air. The dish can be easily assembled using canned mackerel and leftover rice.
Serves 2
Prep time: 5 minutes
Cook time: 10 minutes
Ingredients:
- 300 grams leftover sushi rice
- 200 grams canned saba-miso (mackerel simmered in miso)
- 2 grams chili flakes
- 50 grams shredded omelet
- 20 grams benishōga (red pickled ginger) or pickled myōga ginger
- 6 to 8 snow peas or green beans, sliced
Directions:
1. Find a pot just large enough for your double-tier bamboo steamer to sit atop. If the steamer doesn’t sit securely, place a layer of aluminum foil around the rim of the pot to increase stability. Fill the pot halfway with water and bring to a boil.
2. Split your leftover sushi rice between two heat-proof bowls. If your rice was not vinegared beforehand, add a small amount of Tamanoi Sushi No Ko powdered vinegar. Spread the rice flat without pressing too firmly.
3. Drain the excess miso sauce from the mackerel. Crush the fish with a fork and mix with the chili flakes. Spread the fish evenly on top of the rice.
4. Sprinkle the shredded omelet on top of the fish, followed by the pickled ginger and sliced snow peas.
5. Place one rice bowl in each tier of the bamboo steamer, or both in one tier if space permits. Cover and steam over medium heat for 10 minutes. Be careful not to burn yourself when opening and closing the steamer.
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