Marinate 300g chopped salmon (into square chunks) with 2 tsp udon/soba sauce and 1 tsp mirin. Mix well with your hands and set aside or refrigerate for 20 to 30 minutes.
In a saucepan over low heat, make a sushi vinegar by adding 2 tbsp rice vinegar, 1 tbsp brown sugar and 1/2 tsp salt. Stir until all everything is dissolved and you get a sushi vinegar solution. Set aside.
Cook 1 rice cup of Japanese rice in a rice cooker. Slowly drizzle the sushi vinegar into the cooked rice and use a spatula to stir and fold the rice lightly to mix the sushi vinegar into the rice.
Blanch a cup of edamame pods on boiling water for a few minutes until they are soft. Strain and set aside.
In a pan with just a little oil, pan sear the marinated salmon on all sides until they are lightly charred. Take care not to overlook the salmon. Remove and set aside.
In a bowl, place the sushi rice first at the bottom, followed by adding the edamame and the seared salmon chunks. To finish, simply spoon some ikura on top.
And that’s it, so easy to make your own Japanese inspired salmon rice bowl at home.
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