Name: Authentic Kakinohazushi Recipe
Prep time: 45 min
Cook time: 30 min
Yield: 4
Cuisine: Japan
Ingredients: 2 cups uncooked short-grain sushi rice; 2 1/2 cups water; 4 tablespoons rice vinegar; 2 tablespoons sugar; 1 teaspoon salt; 8-12 dried persimmon leaves (kakinohazushi no ha); 1/2 pound salted mackerel (shiojime saba) or salmon fillet; 1/4 cup sushi ginger (beni shoga), thinly sliced; 2 tablespoons toasted sesame seeds (optional); Plastic wrap; Kakinohazushi wooden press (or a small rectangular baking dish)

Kakinohazushi 🇯🇵 Japan

Persimmon leaf-wrapped sushi

Made with

Sushi rice persimmon leaf wrapper

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