Ikura Maguro Uni don (and I somehow still managed to make 1497 cal for the day)
Ikura Maguro Uni don (and I somehow still managed to make 1497 cal for the day)
by Master_Leek_3427
3 Comments
Master_Leek_3427
As I continue to use up my pantry (looking at you, expiring soy sauce 👀), here’s another gym-friendly meal that I make when I’m on a cut. Lets you load up on carbs before a workout and offers enough protein for retaining muscle mass.
Unlike most sushi recipes, I do not use sugar or mirin when making sushi vinegar (すし酢). Sugar is typically added to balance off the sharp acidity of white rice vinegar, but I personally don’t like how cloyingly sweet the rice becomes. So I use akazu (aged!) mixed with white rice vinegar, salt, and rishiri konbu reduced to make a dark red sushi vinegar mix. The flavors are more mellow and the konbu brings it together with umami. There’s also less calories in the sushi rice as a result!
For folks on an even stricter cut, you can totally swap out chutoro (a fatty cut of tuna) for a white fleshed fish like flounder.
Fun aside: I’ve been experimenting with aging my fish and I think I’ve pushed the limits of what my bog standard fridge can do! There’s oxidation on the edges of the fish slices – doesn’t affect the taste (which is melt in your mouth awesome) but sure as hell doesn’t look pretty.
dannypeebottom
This is beautiful! Sounds like you know what you’re doing too!
3 Comments
As I continue to use up my pantry (looking at you, expiring soy sauce 👀), here’s another gym-friendly meal that I make when I’m on a cut. Lets you load up on carbs before a workout and offers enough protein for retaining muscle mass.
Unlike most sushi recipes, I do not use sugar or mirin when making sushi vinegar (すし酢). Sugar is typically added to balance off the sharp acidity of white rice vinegar, but I personally don’t like how cloyingly sweet the rice becomes. So I use akazu (aged!) mixed with white rice vinegar, salt, and rishiri konbu reduced to make a dark red sushi vinegar mix. The flavors are more mellow and the konbu brings it together with umami. There’s also less calories in the sushi rice as a result!
For folks on an even stricter cut, you can totally swap out chutoro (a fatty cut of tuna) for a white fleshed fish like flounder.
Fun aside: I’ve been experimenting with aging my fish and I think I’ve pushed the limits of what my bog standard fridge can do! There’s oxidation on the edges of the fish slices – doesn’t affect the taste (which is melt in your mouth awesome) but sure as hell doesn’t look pretty.
This is beautiful! Sounds like you know what you’re doing too!
Holy shit, do you accept dinner guests? 😅