20120123 Your Japanese Kitchen - Salmon Battera Pressed Sushi.mkv torrent

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Salmon Battera Pressed Sushi

Ingredients (Serves 4)
\1 block salmon fillet for sashimi (150g)
\2 tsp salt
\1/2 cup / 100ml vinegar
\1/2 tbsp sugar
\1/4 tsp light soy sauce
\1 cup / 200ml rice
\3 tbsp vinegar
\1 tbsp sugar
\1/2 tsp (or less) salt
\1 tbsp yuzu juice
\10 shiso leaves
\1 cucumber
\*1 tbsp roasted sesame seeds

→ Sprinkle salt on both sides of the salmon. Put it on a tray, and let it stand for 30 minutes in the refrigerator.

→ Rinse the salmon under running water to remove the salt and carefully pat it dry.

→ Combine the vinegar, sugar, and light soy sauce in a bow to make the marinade. Place the salmon in the marinade, cover it with plastic wrap, and refrigerate it for about 40 minutes.

→ Cut the cucumber in half lengthwise, and remove the seeds and chop it coarsely.

→ Roughly chop the shiso leaves.

→ Cook slightly firmer rice and prepare the sushi vinegar by mixing together the vinegar, sugar, salt and yuzu juice.

→ Add the sushi vinegar to the firmly cooked rice and fold the rice in a slicing motion.

→ Once the rice has cooled, add the cucumber, sesame seeds, and shiso leaves.

→ Cut the marinated salmon horizontally into quarters. Lay plastic wrap in a glass mold and fill the mold with sushi rice and level it.

→ Put the two slices of salmon over the rice and cover it with plastic wrap, and press it using the bottom of a bowl.

→ When it's firm, remove the sushi from the mold and cut it into bite-sized pieces without removing the plastic. After the pieces have been cut, remove the plastic wrap, and serve.

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