Flame Seared Pork Belly Pressed Sushi with Scallion Rice and Pickled Ginger Aioli

Directions Print

Prep: 20 min Cook: 20 min Yeild: 30

1. For the sushi rice, place the rice in a fine mesh strainer and rinse under cold water until water runs clear. Drain and place the rice in a sauce pot and add the water, salt, and sugar. Bring to a boil, then cover with a lid and reduce heat to low and cook for 12 minutes. Remove from heat and let stand covered for an additional 10 minutes.

   Transfer rice to a bowl and add rice vinegar and thinly sliced green onions, and combine stirring gently. Transfer the mixture to a greased sheet pan, spread evenly, and cover with a damp kitchen towel to cool.

2. Slice the cooked pork belly into 1/3 inch slices to create long thin slices. Using a wooden sushi press box, place the sliced pork belly at the bottom of the box. You can utilize plastic wrap to help prevent sticking. With wet hands, top pork belly with scallion sushi rice, filling up the box almost to the top. With the top part of the wooden press, firmly press down on the rice. Flip the box over, remove the bottom, and push the pressed sushi up from the bottom. Remove and cut into 6 equal pieces using a sharp knife.
   Once the pork belly is on the bottom layer, with wet hands top with scallion sushi rice filling up the box almost to the top. With the top part of the wooden press, firmly press down on the rice. Flip the box over, remove the bottom, and push the pressed sushi up from the bottom. Remove and cut into 6 equal pieces using a sharp knife.
3. Brush the top of the pork belly with soy ginger glaze. Heat and sear pork belly with a flame torch. Top each piece with a dollop of pickled ginger aioli, tuxedo sesame seeds, and a sprig of micro wasabi. Garnish with Green Micro Cornabria Blossoms.

Soy Ginger Glaze

Prep: 5 min Cook: 15 min Yeild: 25 foz

1. In a sauce pot, bring soy sauce, 12 fluid ounces of water, brown sugar, pickled ginger, and rice vinegar to a simmer. Simmer for 10 minutes.
2. Strain out the pickled ginger. Whisk the corn starch and 1.5 fluid ounces of water to make a slurry and slowly whisk into the sauce. Bring the sauce back to a simmer to cook out the corn starch. Sauce will thicken.
3. Let the sauce cool before using. Product can be stored in an airtight container in the refrigerator for up to 3 weeks.

Pickled Ginger Aioli

Prep: 8 min Yeild: 1.25 cup

1. Blend all ingredients until smooth in a food processor.
2. Transfer to a piping bag if used right away. The remaining product can be stored in an airtight container in the refrigerator for up to 2 weeks.