Salmon Sushi Deconstructed

Let’s not get weird about what we are calling this. It’s sushi enough for us…

Sushi Top DownWithout a doubt, there will be certain people who get all twisted around by the fact that we are calling this sushi. But Salmon Sushi Deconstructed is one of those recipes that just works and it’s kind of impossible to call it anything else, so we are going to do it anyway. In truth, it’s probably closer to a donburi or something. But we aren’t fussy and so should you. If you do this right, you can have dinner on the table (or in the bowl) in just under 40 minutes.  

INGREDIENTS

2 pieces piece of fresh wild salmon

1 1/2 cups sushi rice

2 cups water

1 avocado (sliced)

1 green onion finely chopped

3/4 tbsp toasted sesame oil

1 1/2 tbsp vegetable oil

1 two-inch square piece of nori paper (seaweed paper) cut into pieces

1 1/2 tsp chilli sauce 

1 1/2 tbsp tamari sauce (or soy sauce)

2  1/2 tbsp seasoned rice vinegar

sesame seeds (pinch)

sea salt 

freshly ground black pepper

Sauces

METHOD

*Note: we have broken this into three parts – rice, salmon and putting it all together. Make sure you take your fish out of the fridge at least 20 minutes before starting the rice.

Step #1 – Rice

Put rice into pot, then add 1 1/4 cups cold water 

Place lid on pot and put on HIGH heat on the stovetop and bring to a boil

Once boiling, lift the lid and stir well, then return lid and drop temperature to LOW and cook for 25 minutes

After 25 minutes, take off heat, remove lid, add rice vinegar and stir

Let stand for 5 minutes

Step #2 – Crispy Skin Salmon

Remove salmon from the fridge at least 20 minutes before you start the rice; pat it dry with paper towel

Place salmon on a plate, skin-side up and liberally season with sea salt

Place a saucepan or cast iron pan on the stove and heat it to MEDIUM

Add the vegetable oil

When the oil is shimmering, add the salmon skin-side down

Crack pepper and salt over the salmon in the pan

Let salmon cook skin-side down for 3 to 4 minutes

Flip over and cook on skin-side up for 2 minutes

Remove from pan and place on a plate to rest, skin-side up

Step #3 – Putting It All Together 

Divide rice into two separate bowls 

Drizzle Tamari (or soy) and chilli onto the rice

Divide the avocado onto the rice, placing off to the side of the bowls

Place salmon pieces onto the rice and avocado

Drizzle both with sesame oil, sprinkle with scallions, sesame seeds and nori pieces

Throw a couple of chopsticks in and serve

 

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