Nigiri and Chirashi with barbecued medallion of Pork fillet

Ingredients for Nigiri and Chirashi with barbecued medallion of Pork fillet

Instructions for Nigiri and Chirashi with barbecued medallion of Pork fillet

To prepare the Nigiri and Chirashi with barbecued medallion of Pork fillet recipe, please follow these instructions:

The meat
Stir in the finely chopped garlic and the remaining ingredients together for marinade. Put the meat in the marinade in the refrigerator for at least 2 hours. Take the meat out of the marinade. Let some of the marinade drip off. Season if necessary. with salt and pepper. Getting oil in a grill pan or a regular frying pan. Brown the meat 1 minute on each side by good heat. Turn down to medium heat and fry the medaljonerne finished about 2 minutes on each side until they are just barely through fried or 1 ½ minutes, then they are pale pink. Let meat become cold.

Rice
Cook the rice according to the instructions on the packaging. Mix the rice with the rice vinegar, salt and sugar, when it is cooked. Let the rice cool to room temperature.

Chirashi
Benefit rice in four sloppy piles of rice. Put meat into strips and tang cut into strips on top.

Nigiri
Form four lumps of rice with your hands. Put a little wasabi on and on top of a slice of fried Medallion. Make a tape of 1 cm of seaweed and put it around the "package" of rice and meat. Garnish with red bell pepper into strips.