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I offer you today a SALMON AND EGG SUSHI BOW recipe. March 3 is Hinamatsuri, the girls' show in Japan. We celebrate and nourish l. A. Growth, Los Angeles health, and happiness of the girls with a delicious feast and an exhibition of princess dolls.
Ingredients
FOR SUSHI RICE:
2 cups (the measuring cup attached to a rice cooker) Japanese rice
4 tbsp rice vinegar
2 tbsp sugar
1/2 tbsp kosher salt
FOR THE SALMON:
12 oz salmon fillet
kosher salt to season
FOR THE SCRAMBLED EGG:
3 ea eggs
1/2 tbsp mirin
1/2 tsp kosher salt
1/2 tbsp canola oil
FOR CUCUMBER PICKLE:
5 oz English cucumber sliced thinly
1/4 tsp kosher salt
2 oz ikura (salmon roe)
5 tsp sesame seeds toasted
2 ea shiso leaves thinly shredded
Instructions
Prep sushi rice.
Rinse the rice until the water becomes clear. Drain the rice thoroughly with a strainer for 15 minutes. Place the rice in an inner pot of a rice cooker. Pour the water by the gradation for 2 cups of rice. Start a rice cooker. Meanwhile, make sushi vinegar. Mix rice vinegar, sugar, and salt in a heat resistant container, and microwave for 20 seconds until sugar and salt are melted. When rice is ready, let it steam 10 more minutes in a rice cooker. Take the steamed rice in a large bowl, pour sushi vinegar slowly from the edge of the bowl. Fold the rice gently with a rice paddle. Be careful not to over mix to end up glutinous soggy rice. Cover the bowl with a kitchen towel to keep the rice from drying out.
Prep for the toppings.
Rub the salt on the whole surface of a salmon fillet. Let it rest for 30 minutes. Preheat the broiler with the high setting. Place the fillet on a rack with a baking pan. Position the salmon skin side down about 6 inches from the heat source and broil for about 10-12 minutes. Flip the fillet to crisp up the skin. When it cools enough to handle, flake the salmon. Sprinkle salt to season. Salmon flakes should be seasoned enough.
Make a scrambled egg. Mix eggs, mirin, and kosher salt in a bowl. Heat canola oil in a pan, pour the egg mixture. As the bottom of the egg mixture starts firming up, stir with chopsticks. Once the egg is fully cooked and scrambled, remove from the heat, and set aside.
Mix sliced cucumber and kosher salt. Let it rest for a few minutes. Squeeze water out of the cucumber.
Mix sushi rice with toppings, scrambled eggs, toasted sesame seeds, cucumber, flaked salmon. Serve it on the platter topped with ikura and shredded shiso leaves.
Ingredients
FOR SUSHI RICE:
2 cups (the measuring cup attached to a rice cooker) Japanese rice
4 tbsp rice vinegar
2 tbsp sugar
1/2 tbsp kosher salt
FOR THE SALMON:
12 oz salmon fillet
kosher salt to season
FOR THE SCRAMBLED EGG:
3 ea eggs
1/2 tbsp mirin
1/2 tsp kosher salt
1/2 tbsp canola oil
FOR CUCUMBER PICKLE:
5 oz English cucumber sliced thinly
1/4 tsp kosher salt
2 oz ikura (salmon roe)
5 tsp sesame seeds toasted
2 ea shiso leaves thinly shredded
Instructions
Prep sushi rice.
Rinse the rice until the water becomes clear. Drain the rice thoroughly with a strainer for 15 minutes. Place the rice in an inner pot of a rice cooker. Pour the water by the gradation for 2 cups of rice. Start a rice cooker. Meanwhile, make sushi vinegar. Mix rice vinegar, sugar, and salt in a heat resistant container, and microwave for 20 seconds until sugar and salt are melted. When rice is ready, let it steam 10 more minutes in a rice cooker. Take the steamed rice in a large bowl, pour sushi vinegar slowly from the edge of the bowl. Fold the rice gently with a rice paddle. Be careful not to over mix to end up glutinous soggy rice. Cover the bowl with a kitchen towel to keep the rice from drying out.
Prep for the toppings.
Rub the salt on the whole surface of a salmon fillet. Let it rest for 30 minutes. Preheat the broiler with the high setting. Place the fillet on a rack with a baking pan. Position the salmon skin side down about 6 inches from the heat source and broil for about 10-12 minutes. Flip the fillet to crisp up the skin. When it cools enough to handle, flake the salmon. Sprinkle salt to season. Salmon flakes should be seasoned enough.
Make a scrambled egg. Mix eggs, mirin, and kosher salt in a bowl. Heat canola oil in a pan, pour the egg mixture. As the bottom of the egg mixture starts firming up, stir with chopsticks. Once the egg is fully cooked and scrambled, remove from the heat, and set aside.
Mix sliced cucumber and kosher salt. Let it rest for a few minutes. Squeeze water out of the cucumber.
Mix sushi rice with toppings, scrambled eggs, toasted sesame seeds, cucumber, flaked salmon. Serve it on the platter topped with ikura and shredded shiso leaves.
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