Ingredients
F
For the Sushi Rice:
s
1 cup short grain sushi rice,
w
1 cup water
s
2 tbsp sushi vinegar
F
For the Quick Cured Salmon:
c
¾ lb center cut Atlantic salmon fillet
s
⅓ cup 50/50 salt and sugar mixture (by volume)
F
For the Salmon Crudo Plate:
S
Salmon belly portion from the cured salmon
f
1 fresh jalapeño, thinly sliced
f
1 tbsp finely sliced chives
p
3 tbsp ponzu
l
1 lemon wedge
F
For the Spicy Salmon Bowl:
R
Remaining salmon loin from the cured salmon
k
1 tsp kewpie mayonnaise
s
1 tsp sriracha
s
1 tsp soy sauce
T
Trader Joe’s crispy jalapeños
C
Chili oil (optional)
F
For the Ponzu Sesame Vinaigrette:
p
¼ cup ponzu
s
1 tbsp sesame oil
h
1 tbsp honey
l
1 tsp lemon juice
Directions
1
For the Sushi Rice:
1
Rinse the sushi rice under cold water, swishing with your hands and draining several times until the water runs mostly clear. This removes excess starch so the rice cooks up fluffy instead of gummy.
2
Add the rinsed rice and water to a rice cooker and start the cooking cycle.
w
1 cup water
3
Once finished, keep the lid closed and allow the rice to steam for about 10 minutes before opening.
4
Transfer the hot rice to a large mixing bowl. Drizzle the sushi vinegar evenly over the rice.
s
2 tbsp sushi vinegar
5
Using a rice paddle or spatula, gently fold the vinegar into the rice using slicing and lifting motions. Avoid stirring aggressively so the grains stay intact.
6
Allow the rice to cool slightly until warm but not hot before assembling the bowl.
7
For the Quick-Cured Salmon:
1
Remove the salmon from its packaging. If vacuum sealed, give it a quick smell test to confirm it smells clean and fresh.
c
¾ lb center cut Atlantic salmon fillet
2
Rinse briefly under cold water and pat completely dry with paper towels.
3
Place the salmon on a plate or small tray and sprinkle all sides with the 50/50 salt and sugar mixture, coating the surface evenly. A fillet this size will take roughly 1/3 cup of the mixture.
s
⅓ cup 50/50 salt and sugar mixture (by volume)
4
Transfer to the refrigerator uncovered and let cure for 30 minutes. This short cure pulls out surface moisture and lightly firms the fish.
5
After curing, rinse the salmon under cold water to remove the cure and pat completely dry.
6
For the Salmon Crudo Plate:
1
Lay the salmon skin-side down and identify the fattier belly section along the thinner edge of the fillet. Use a sharp knife to cut along the natural seam separating the belly from the loin.
2
Slice the belly against the grain into thin slices about 1/8–1/4 inch thick and arrange the slices flat on a small plate.
S
Salmon belly portion from the cured salmon
3
Top the salmon with sliced jalapeño and chives.
f
1 fresh jalapeño, thinly sliced
f
1 tbsp finely sliced chives
4
Drizzle ponzu around the plate so the fish sits in a thin layer of sauce rather than being fully submerged.
p
2 ponzu
5
Serve with a lemon wedge to squeeze over the fish just before eating.
l
1 lemon wedge
6
For the Ponzu Sesame Vinaigrette:
1
Add the ponzu, sesame oil, honey, and lemon juice to a small bowl.
p
¼ cup ponzu
s
1 tbsp sesame oil
h
1 tbsp honey
l
1 tsp lemon juice
2
Whisk until the honey dissolves and the vinaigrette becomes smooth and lightly emulsified.
3
For the Spicy Salmon Bowl:
1
Finely chop the remaining salmon loin into small, even pieces using a sharp knife and add to a bowl.
R
Remaining salmon loin from the cured salmon
2
Add the kewpie mayonnaise, sriracha, and soy sauce and gently mix until the salmon is evenly coated.
k
1 tsp kewpie mayonnaise
s
1 tsp sriracha
s
1 tsp soy sauce
3
Add a generous scoop of sushi rice to the bottom of a serving bowl and top with the spicy salmon mixture.
4
Sprinkle a handful of Trader Joe’s crispy jalapeños over the salmon for crunch and heat.
T
Trader Joe’s crispy jalapeños
5
Drizzle the ponzu sesame vinaigrette over the bowl and finish with chili oil if desired.
C
Chili oil (optional)
6
Serve alongside the salmon crudo plate.
