Rice and raw salmon… who said cooking was difficult ?
Almost two years now that I’m back from my awesome culinary round the world trip that ended with the discovery of the amazing Japan… Believe me, I jumped from one adventure to another after that but my memories are just exactly the same, very true to my experience 2 years ago.
And from time to time, I dream about sushis, Gyoza or japanase style bowls that I serve with breaded porc, vegetables (a bit like the very famous bibimbap from korea) or raw fish with sesame seeds, a bit of wasabi and soy sauce… easy !
In case you’re wondering in which category this recipe goes… healthy, definitely ! But only if the salmon comes from a farm. Raw fish + Nori (seaweed) = Super healthy combo !
Ingredients (for 1 bowl) :
- 100 g sushi rice (shari)
- 135 g water
- 10 g rice vinegar
- 3 g sugar
- 150 g fresh salmon
- 3 Nori leaves
- 1 shallot
- Soy sauce
- Rinse rice twice.
- In a small pan, covered, cook rice in 135g water (simmering) until water disappears.
- Meanwhile : In a small bowl combine rice vinegar and sugar. Chop shallot, fry with vegetable oil and deglaze with rice vinegar (or kombucha vinegar if you have some at home).
- Once rice is cooked, keep it covered out of heat for 5 minutes.
- Add mix vinegar and sugar in the rice and keep it covered for an extra 10 minutes.
- Cut raw salmon into thin slices and nori leaves into smaller rectangles (bite size).
- Add sesame seeds to rice.
- In a bowl, combine, rice, salmon and shallot.
- Serve with soy sauce, a bit of wasabi and using a spoon, on a nori bite, combine rice and salmon and deep it in soy sauce.