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
Garnish:
- Shaved fennel
- Pineapple
- Yuzu
- Olive oil
Sushi Rice:
- 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.
- 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:
- 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.
- 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.
- Cover snake with Gochujang glaze and boil for 5 minutes.
Thai Basil Jalapeno Emulsion:
- Sauté shallots, Thai basil, and spinach quickly.
- 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.
Assembly:
- Place rattlesnake on yop of molded sushi rice.
- 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