sardine omakase / sushi platter

what I used:

sardines of choice were del monte’s sardines in miso sauce! to serve over the sushi rice, I cut each sardine in half for better balance.

brown rice mixed with すしのこ sushi no ko which is essentially a powdered sushi vinegar – an alternative would be to just add white rice vinegar to your rice, but I was afraid the rice would get too soggy. I also mixed in katsuobushi/bonito flakes into the rice to add more smoked umami flavour!

for the inarizushi (rice wrapped by the brown pocket), i used inariage which are seasoned bean curd skin that can be peeled open to fit rice into. they have a sweet soy flavour that is flavourful enough that people eat it with plain rice.

next time / note to self: prepare with pickled ginger … today I was able to enjoy it with wasabi but I’m a fiend for gari typically so I should’ve paired it with some! also super curious to try sardines with gari