2Two types of konbu/seaweed are used:
-Dark/black thick Konbu/Seaweed is bought dry and has to be softened in lukewarm water for a while. That particular step is very easy to learn.
Keep in mind it is edible, although after marination, it should be discarded.
-Thin, light coloured (almost transparent) is used as an ingredient both for taste and the finishing touch. If not available, you may replace it with fine green leaves.
It is called “Kagome Konbu/かごめ昆布”.
An even better light seaweed is called “Take Kawa Konbu/竹皮昆布/Bamboo Skin Seaweed” and is widely used by professionals.
Both light coloured seaweeds have to be softened in lukewarm water, sponged off and spread into thin sheets first. But it is really worth the work!
3After having softened the dark konbu, spread it over a clean working table and place the fresh (fresh, please!) salmon slices over one sheet and covering the lot with another sheet.
Wrap it in cellophane paper and leave it in the fridge for at least 30 minutes.
4During that time soften light seaweed in lukewarm water and spread it over a clean cloth.
5Line the bottom of the oshibako/sushi press box with one layer of salmon (no dark seaweed!). Spread light seaweed over the salmon and spread a first layer sushi rice.
6Repeat the same operation once more and press.
7Unloose the sushi out of its box.
The fish should be on top.
Grill the top of the fish lightly with a hand burner just enough to change the colour.
That step will enable to savour two different tastes at the same time!
8Place very thin slices of lemon (clean organic, please!) on top of the rice.
It will abate the “fishy smell/taste”.
9Lay another layer of fine light seaweed over the top.
Cut and serve!
Maxime Bilet, coauthor of the epic 2,400-page book Modernist Cuisine, spent years working with the sort of high-end machinery young cooks dream about. He also figured out how to translate some of the techniques he learned for the home kitchen, like this clever sous-vide salmon trick.