By Chef Mori – Japanese Lambassador Aussie Lamb Sushi
- Prep time 40Min
- Cook time 15Min
- Technique Smoked, Raw
- Meat Lamb
- Cut Loin
- Serves 30
Experience a unique fusion of flavours with this Aussie Lamb Sushi recipe. Tender seared lamb short loin pairs beautifully with seasoned Japanese rice made with red vinegar, lightly brushed with soy sauce, and topped with freshly grated mountain wasabi. A refined balance of savoury, tangy, and aromatic notes, perfect for impressing guests or elevating a home dining experience.
Ingredients
- Lamb short loin (lean) – approx. ½ kg
- Polished Japanese rice (e.g., Koshihikari, Sasanishiki) – 300g (2 cups)
- Red vinegar (sake lees vinegar) – 75 cc
- Light brown sugar – 35g
- Salt – 10g
- Mirin – 15cc
- Mountain wasabi (from Japan)
- Soy sauce (from Japan)
Tools:
- Cutting board
- Large wooden salad bowl (for mixing sushi rice)
- Wooden spatula (for mixing sushi rice)
- Cotton steaming cloth (for covering rice)
- Small bowl (for vinegared hand water, stainless or glass)
- Plastic wrap (for food storage)
- Fine grater (for grating mountain wasabi)
- Rice cooker
- Mixing bowl
- Measuring cup
- Kitchen scale
- Serving plates (small, 1 piece per tray, wooden takoyaki boat trays are suitable)
Method
- Sushi Rice Preparation
- Wash the rice and soak it overnight, then cook it in a rice cooker.
- Make sushi vinegar by mixing red vinegar, sugar, salt, and mirin.
- Pour the sushi vinegar over the freshly cooked rice and mix gently using a wooden spatula in a wooden bowl.
- Cover with a steaming cloth to cool.
- Lamb Preparation & Cooking
- Trim excess fat and sinew from the lamb short loin.
- Quickly sear the surface in a frying pan until rare.
- Immediately chill in ice water to firm up, then pat dry with kitchen paper.
- Wrap in plastic and refrigerate. Slice thinly just before serving.
- Wasabi Preparation
- Grate fresh mountain wasabi right before serving (or grate directly over sushi).
- Use a fine grater for a fluffy texture.
- Sushi Assembly
- Prepare vinegared hand water (vinegar:water = 1:5) in a small bowl.
- Wet your hands and form bite-sized rice balls.
- Top each with a slice of lamb and gently shape.
- Plating & Garnishing
- Place each piece on a small wooden plate or tray.
- Brush lightly with soy sauce just before serving.
- Grate fresh wasabi on top.
To Serve:
- Sushi rice should be served slightly warm (body temperature).
- The rich flavour of red vinegar, the aroma of lamb, and the touch of soy sauce should harmonize.
- Feel free to use more wasabi for added punch.
- Pay attention to food temperature, appearance, and cleanliness.
