Salmon Sashimi
Description
It's not only for nigiri or sushi, but it's also a nice side
lemmuh
材料
（2-3 servings）
fresh center cut sushi grade salmon
300 g
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fine sea salt
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paper towel
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for the sauce:
avocado oil
3 tablespoons
toasted sesame oil
2 teaspoons
garlic (minced)
2 cloves
crushed red pepper
1/8 teaspoon
tamari soy sauce
2 tablespoons
1 tablespoon
toasted sesame seeds
2 teaspoons
baby arugula
(optional)
作り方
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1
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Use a paper towel to wipe off the excess moisture.
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2
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Lightly sprinkle the salt over the tray.
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3
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Place the salmon and lightly sprinkle the salt over it.
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4
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Cover with a plastic wrap. Keep in the fridge for 20 mins.
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5
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Uncover and use a paper towel to remove excess moisture.
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6
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NOTE: this is a typical Japanese sushi chef's technique →
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7
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to not only remove the odor, but induce umami from the fish!
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8
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Use a SHARP knife to slice the salmon into 1/4" thick pcs.
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9
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Place the arugula on a heat safe plate.
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10
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Place the salmon on top of the arugula.
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11
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Heat avocado/sesame oil in a small skillet over medium low.
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12
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Add garlic/pepper and cook until the garlic is golden.
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13
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Drizzle the oil over the salmon.
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14
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Drizzle soy sauce and lemon juice over the salmon.
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15
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Sprinkle the sesame seeds over the salmon. Serve.
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コツ・ポイント
The Japanese cooking technique "shiojime" helps to remove the fish odor and makes a nice texture, and create umami!
このレシピの生い立ち
We occasionally get salmon blocks from the Japanese market, and make simple sushi dishes. This one's a bit more unique!
つくれぽ みんなのつくりましたフォトレポート
(
)
lemmuh
