About the Recipe
Salmon was not a popular choice of sashimi in my childhood but today it sits second only to the mighty tuna. I like the slightly oily, silky texture of salmon sashimi - it suits a soy mirin marinade perfectly.
Ingredients
180g sushi grade salmon
1 tbsp mirin
1 tbsp soy sauce
500g cooked japanese rice
2tbsp sushi vinegar
1/2 nori sheet
100g cucumber
for your garnish:
finely shredded 2 shiso leaves
a little wasabi
a little soy sauce
Preparation
in advance:
combine the tbps of soy sauce and mirin. Place the salmon sashimi in a shallow tray or container and drizzzle over the soy / mirin mixture. refridgerate and marinate for at least 30 minutes but preferably 1 - 2 hours
to make the sushi rice:
pour the sushi vinegar over the cooked rice in a bowl. using a spatula or a large spoon, gently mix the vinegar into the rice using a slicing motion to avoid mashing the rice grains
shred the nori with a pair of scissors or a knife
thinly slice the cucumber and then cut into fine shreds
now to assemble your poke bowls:
lay the rice in 2 bowls. scatter the shredded nori & cucumber over the rice
place the salmon pieces on the cucumber and nori
last, garnish with shiso & wasabi and drizzle over a little soy sauce