Rattlesnake Nigiri


30 minutes


Sushi Rice:

      • 2 cups sushi rice
      • 1/4 cup rice wine vinegar
      • 1/4 cup mirin
      • 1 tablespoon agave nectar
      • 1 teaspoon salt
      • 1 lemon, juiced
      • 1 orange, juiced
      • 1/4 tsp. salt

Rattlesnake & Rattlesnake Glaze:

      • 1 rattlesnake
      • Salt, to taste
      • 1 shallot, peeled and sliced
      • 1 cup sake
      • 1/2 cup Gochujang Sauce
      • 2 tablespoons soy sauce
      • 3 tablespoons honey
      • Toasted sesame seeds
      • 2 tablespoons Perilla oil

Thai Basil Jalapeno Emulsion:

      • 2 whole eggs
      • 1 egg yolk
      • 1/4 cup rice wine vinegar
      • 1 teaspoon mustard
      • 2 whole shallots, sliced
      • 2 jalapeno, sliced
      • 1 cup Thai basil leaves, plucked
      • 1 cup spinach
      • 3 cups olive oil
      • Salt and pepper, to taste
      • 2 limes, zested and juiced


      • Shaved fennel
      • Pineapple
      • Yuzu
      • Olive oil


Sushi Rice:

      1. Wash the sushi rice very well with several changes of water, until water runs clear. Cover rice with 2 cups of water and put the pot on the stove at medium high heat. The rice mixture will come to a soft boil. At that point, cover the pot with a lid. Bring rice mixture down to a simmer. Simmer for about 1/2 an hour at a low temperature. You should see holes at the top of the rice. The rice should be tender, but not mushy. Take off heat and let rest uncovered for 5 minutes.
      2. Meanwhile, stir together the rice wine vinegar, mirin, agave nectar, lemon and orange juice, and salt in a bowl. Put rice in a bowl and with a rubber spatula fold in the rice wine mixture until evenly mixed. Let cool.

Rattlesnake & Glaze:

      1. Using a Chinese cleaver, cut through the snake bone and breakdown the snake into 2-inch pieces. Filet the rattlesnake on the left and the right side of the backbone. Reserve the filets onto the sheet tray lined with paper/silpat. Salt evenly to cure for 10 minutes.
      2. Heat Perilla oil in a sauté pan. Sauté shallots until caramelized. Deglaze with half of the sake and reduce until 1/2 is gone. Add Gochujang Sauce and stir fry a little. Add the rest of the sake, honey and sesame seeds and reduce to a glaze. Strain.
      3. Cover snake with Gochujang glaze and boil for 5 minutes.

Thai Basil Jalapeno Emulsion:

      1. Sauté shallots, Thai basil, and spinach quickly.
      2. In a blender, puree eggs and egg yolks rice wine vinegar, and mustard then add shallots, basil, spinach and jalapenos and puree until smooth. Slowly drizzle oil until thick enough to coat a spoon. Season with salt and pepper and add lime juice and zest.


      1. Place rattlesnake on yop of molded sushi rice.
      2. Place shaved fennel and pineapple tossed with yuzu and olive oil on top of sushi drizzles with emulsion.

source: http://www.bravotv.com/foodies/recipes/rattlesnake-nigiri

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