High-Altitude Japanese Grilled Mackerel Fish Fillets & Sushi Brown Rice Bowl

Here's a Japanese Grilled Mackerel Fillet & Sushi Brown Rice Recipe for 7,500 feet above sea level/high-altitude. It's for two primary school-aged, young children's servings.

Sushi Brown Rice, steamed with 2 TBL organic dulse (from Maine) per 4 cups uncooked, brown rice grains. At 7,500 feet above sea level, high altitude, use one and a half times more water than amount/proportion of uncooked rice grains.

Sushi Brown Rice Recipe:

Ingredients:

4 cups organic, brown sushi rice grains, uncooked, rinsed and drained three times in warm water

6 cups water, plus 14 TBL water for the added ingredients below

2 TBL organic, dried dulse, finely-minced

4 TBL organic, beige sesame seeds

4 TBL organic, black sesame seeds

4 TBL organic, roasted seaweed paper, finely-crushed

Directions:

Stir the rice after steaming and then evenly spread it out in a deep-dish lasagna glassware pan, while fanning the rice for 3 minutes.

Clean your wide, organic bamboo or plastic rice fan completely  with 2 Clorox wet wipes and rinse it twice in cold water, then dry it well, prior to fanning the sushi rice with it.

Add 2 cups of cold, chilled, organic sushi rice dressing to it. Stir the rice again.

Add 1 cup of cold, chilled, organic rice wine vinegar to the rice evenly. Then stir it again.

Mackerel Fillets Recipe:

4 QTY sashimi-grade, fresh, cleaned, de-scaled, Mackerel fillets, boneless, skin-on, each fillet cut rectangular, 3-inches wide, by 5-inches long, by 1-inch deep/thick in size

Always try to buy sashimi-grade, if purchasing raw fish, and pack it with 4 one-pound bags of frozen veggies, per pound of fish, to bring it home. This reduces the risk of foodbourne parasitic infections and spoilage, while in transit. Grocery shop at non-traffic jam times also.

Directions:

Marinate fish fillets in the fridge, in an airtight Tupperware container, for 24-hours in:

2 cups Meyer Lemon Teriyaki Marinade/Dressing from a previous recipe blog posting

Plus, whisk into it:

1 tsp organic wasabi powder
2 tsp dark soy sauce
1 tsp organic ginger root puree

To grill the pre-marinated fish fillets:

After marinating the fillets, quickly and completely wrap them in organic ti leaves, or organic, young, banana leaves. Tie the parcels closed with blanched scallions/green onions.

Then, grill the wrapped fillets on medium heat, 7 to 9 minutes per side, approximately.

Use a meat thermometer to check the middle of each fish fillet's temperature, as a grill tends to cook less evenly than an oven. Use a separate platter for cooked fillets than raw ones.

For garnishing, place each fillet on a bed of 2 cups of finely-grated/angel-hair, fresh, organic carrots, or overtop spaghetti squash, organic, raw, triple-washed.

Put the finished sush rice, tightly-packed, into a 2 cup flower-shaped mold (rose blossom, misted with organic sesame oil, dark).

Flip it over, onto the plate, to place the blossom-shaped rice.

Finally, sprinkle 1/3 cup of organic, triple-rinsed, fresh rose petals over top the rice.

***Another alternative is to coarsely-grind the mackerel, after marinating it. Then, stuff it into round, 4-inch long, organic aubergines, or eggplants, to deep-fry.

First, wash and rinse the raw, organic aubergines.

Then, cut four slits all the way down to the joint/attached stems of each aubergine. Keep the stems on, to hold it together.

Next, soak them in cold, lightly-salted milk, in the fridge for two hours. This makes them less bitter.

Drain and dry them off with disposable, organic, unbleached paper towels.

Stuff them with the ground fish, then roll each stuffed aubergine into eggwash, and then, into a bowl of organic, beige sesame seeds.

To cook the stuffed aubergines:

Deep-fry each at 385°F, for 4 minutes each.

Then, drain them on a cookie sheet, triple-lined with organic, unbleached paper towels.