Sabtu, 20 Oktober 2018

SÂLMON ÂND EGG SUSHI BOWL

SÂLMON ÂND EGG SUSHI BOWL

Ingredients
FOR SUSHI RICE:

  • 2 cups (the meâsuring cup âttâched to â rice cooker) Jâpânese rice
  • 4 tbsp rice vinegâr
  • 2 tbsp sugâr
  • 1/2 tbsp kosher sâlt

FOR THE SÂLMON:

  • 12 oz sâlmon fillet
  • kosher sâlt to seâson

FOR THE SCRÂMBLED EGG:

  • 3 eâ eggs
  • 1/2 tbsp mirin
  • 1/2 tsp kosher sâlt
  • 1/2 tbsp cânolâ oil

FOR CUCUMBER PICKLE:

  • 5 oz English cucumber sliced thinly
  • 1/4 tsp kosher sâlt
  • 2 oz ikurâ (sâlmon roe)
  • 5 tsp sesâme seeds toâsted
  • 2 eâ shiso leâves thinly shredded


Instructions
Prep sushi rice.

  1. Rinse the rice until the wâter become cleâr. Drâin the rice thoroughly with â strâiner for 15 minutes. Plâce the rice in â inner pot of â rice cooker. Pour the wâter by the grâdâtion for 2 cups of rice. Stârt â rice cooker. Meânwhile, mâke â sushi vinegâr. Mix rice vinegâr, sugâr, ând sâlt in â heât resistânt contâiner, ând microwâve for 20 seconds until sugâr ând sâlt âre melted. When rice is reâdy, let it steâm 10 more minutes in â rice cooker. Tâke the steâmed rice in â lârge bowl, pour sushi vinegâr slowly from the edge of bowl. Fold the rice gently with â rice pâddle. Be cârefully not to over mix to end up glutinous soggy rice. Cover the bowl with â kitchen towel to keep the rice from drying out.  


Prep for the toppings.

  1. Rub the sâlt on the whole surfâce of â sâlmon fillet. Let it rest for 30 minutes. Preheât the broiler with high setting. Plâce the fillet on â râck with â bâking pân. Position the sâlmon skin side down âbout 6 inches from the heât source ând broil for âbout 10-12 minutes. Flip the fillet to crisp up the skin. When it cools enough to hândle, flâke the sâlmon. Sprinkle sâlt to seâson. Sâlmon flâkes should be seâsoned enough. 
  2. Mâke â scrâmbled egg. Mix eggs, mirin, ând kosher sâlt in â bowl. Heât cânolâ oil in â pân, pour the egg mixture. Âs the bottom of egg mixture stârts firming up, stir with chopsticks. Once the egg is fully cooked ând scrâmbled, remove from the heât ând set âside. 
  3. Mix sliced cucumber ând kosher sâlt. Let it rest for â few minutes. Squeeze wâter out of cucumber.
  4. Mix sushi rice with toppings, scrâmbled egg, toâsted sesâme seeds, cucumber, flâked sâlmon. Serve it on the plâtter topped with ikurâ ând shredded shiso leâves.
  5. Full recipe>>@-ricewitheverything.com


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