Three Way Salmon Chirashi Sushi
- 300 g sushi rice
- 400 ml of water
- 40 ml of rice vinegar
- 20 g of granulated sugar
- 1 pinch of salt
- 500g of sushi grade salmon
- 1 whole egg
- 2 tablespoon of flour
- 1/2 cup of panko breadcrumbs
- 2 cucumbers, chopped coarsely
- 2 stalks of green onion, chopped coarsely
- 1 avocado, sliced
- Roasted Sesame (or black sesame)
I love salmon skin sushi, but the thought of preparing it can sometimes be a turn off. So why not just throw everything in a bowl, sprinkle a handful of roasted sesame seeds and drizzle with your favorite teriyaki sauce?
1Sushi rice (ingredients #1 and #2):
Wash your rice under cold running water and rub it gently between your fingers, without breaking the grains. Wash until the water nearly comes clean.
2Put the rice in a pan or in a rice cooker, add the water accordingly and let sit for 30 minutes. Start cooking and as soon as the water boils, cover your pan tightly, turn to minimum heat and let cook for 15 solid minutes. Turn off the heat, cover the pan with a thick towel and let it sit again for about 10 minutes. If you have a rice cooker, you don’t have to worry about a thing, just don’t remove the lid up to 10 minutes after the cooking is finished.
3Meanwhile, prepare the seasoned vinegar(ingredients #3, 4 and 5):
Mix everything until dissolved.
4Pour your rice into a large bowl. If you have a wooden bowl, it’s even better, it will absorb some extra moisture left in the rice. But this isn’t critical. Add the seasoned rice vinegar and with a wide wooden spoon, pick the rice from under and fold it gently. You just want to blend in the vinegar without breaking the grains. Fold until the vinegar is completely absorbed. Cover the rice until you are ready to use it or it will dry out.
Roasted Salmon Skin
Start by cutting out the skin from the salmon, leaving a little less than 1 cm of flesh on it. Sprinkle with a little salt on both sides.
6Lay it on a nonstick pan, skin side down, turn up the heat and let it roast gently. It should take about 10 minutes to get a nice golden color without actually burning it. If you feel the need, add just a tiny little bit of oil to the pan.
7Keep checking on it and adjust the heat accordingly. When it’s done, turn off the heat and flip the salmon to the fleshy side. It will finish cooking all by itself and without drying out (3 to 4 minutes).
Remove the skin from the pan, set aside.
8Tempura and Panko fried Salmon:
In a small bowl, beat the egg with 2 tablespoons of flour and add enough cold water to get a smooth pancake-like batter.
In another bowl, pour the panko bread crumbs.
9Cut the raw salmon you have in half and slice one half into thick strips, cover them in batter and dredge them in panko, then fry until nice and golden. Remove and let it drain on a paper towel.
This is pretty easy, just take the remaining salmon and cut it in bite size pieces. I usually keep the fattiest pieces for the sashimi (feel free to skip this part if you don’t like raw fish, it’s alright!)
11Now, let’s put everything together:
Take two large serving bowls, add about 1/4 of the rice you made into each.
Top each bowl with half of the salmon (I usually leave the tempura for last), cucumbers, green-onion and avocado (I found out at the last moment that mine wasn’t ripe enough). Give it a good sprinkling of roasted sesame seeds, drizzle with teriyaki and serve with panko covered salmon sticks on top.
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