All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Petoraaru karei to edamame no myoga-mushi-zushi / steamed sushi with petrale sole and edamame, wrapped in myoga ginger leaves

If you have access to fresh myoga leaves, try them as wrappers. A somewhat intense, refreshing aroma stimulates your senses as you unwrap packets at the table. Below is an example with steamed sushi.

1 packet:
114 calories; 6.0 g protein; 0.8 g fat; 19.3 g carbohydrate; 18.9 g net carbs; 59 mg sodium (with sushizu made with shiokoji & ponzujoyu made with 50% reduced-sodium soy sauce; 210 mg with store-bought sushizu & ponzujoyu); 10 mg cholesterol; 0.4 g fiber

(Approx. 10 packets)
Sumeshi sushi rice (1.5 cups* of rice, homemade sushizu sushi vinegar; not in photo)
Approx 200 g petrale sole (208 g in photo)
1 tbsp ponzujoyu citrus-flavored soy sauce
100g edamame

20 myoga ginger leaves (rinsed well and towel dried; as wrappers; not in photo)

*1 rice cup = 180 cc


Debone sole, pour ponzujoyu, and marinate for 2+ hours in fridge.
While marinating, flip once or twice for even flavoring.

Meanwhile, cook rice for sumeshi sushi rice and make sushizu sushi vinegar.
The goal is to finish making sumeshi at the same time or after sole and edamame are ready for assembly (warm sushi rice makes it easy to assemble packets).


Line frying pan with parchment paper, place sole, and cook (without oil) on medium heat.
Save ponzujoyu marinade.
Absorb any moisture that comes out of sole with paper towel.

Flip, and continue cooking.

When done (turns opaque), pour ponzujoyu, and continue cooking until liquid is gone.


In the meantime, boil edamame for 4-5 minutes, and drain.

When cool enough, shell. 


Mix edamame into sushi rice.
Break sole into somewhat large pieces, and mix into sushi rice.
Roughly divide mixed sushi rice into 10.


Cut off stem ends of myoga leaves.
Place 2 leaves crossing at their centers.
(A bowl of water is for rinsing hands while assembling packets.)


Squeeze mixed sushi rice into a flat ball, place on myoga leaves, and wrap.

Keep in covered container until ready to steam.


Steam for 5 minutes or so, and serve.

  • Marinating time depends on the thickness of your fish fillets. If the fish is thin, marinating it for 1 hour should be enough.
  • If your fish is not super fresh, saute with oil. The above method would not cover up any smell or taste of deterioration.
  • Mellow-tasting fish works great for this recipe. Among local fish, petrale sole is my preferred choice, followed by lingcod. 
  • Both fish and edamame can be prepared ahead of time, even a day in advance.
  • Instead of mixing in edamame and sole, they can be placed on top of sushi rice and wrapped.
  • Myoga leaves are common wrappers for steamed or baked buns filled with sweetened azuki beans as well as for steamed or pressed sushi in some regions in Japan.

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