METHOD
- For the sushi rice: Rinse the rice under water for 15 minutes using a colander to remove all the starch. Cook it according to the brand’s instructions and spread it on a bamboo tray, previously mixed with the sushi vinegar. Fan it to cool it evenly. Once cool, place it in a rectangular metal tray, spreading it to a thickness of 1.2 cm. Cover with plastic wrap and press firmly with weight on top, then refrigerate for 24 hours
- For the marinated salmon: For the marinated salmon: we clean the salmon and take out the two fillets. We remove the 27 spines that each of them has and set aside. We make a tpt (equal parts) mixture of sugar and salt. We mix the two ingredients and add the dill, black peppercorns, pink peppercorns, lemon zest, and orange zest. We spread half of this mixture on a metal tray, place the two salmon supreme on top with the skin facing up, and cover with
the other half of the mixture. We wrap it and reserve in the refrigerator for a minimum of 24 hours depending on the thickness of the salmon. The next day we take out the salmon and clean the salt under the tap with cold water. We reserve. Before making the tartar, we pass the salmon loin through the tonic and gin mixture for 10 minutes, remove, drain, and let dry to proceed with its cut. - For the spicy mayonnaise: In a bowl, combine the Japanese mayonnaise, one tablespoon of Sriracha, half a tablespoon of honey, the juice of half a lime, and add a teaspoon of Shichimi Togarashi. Use a whisk to emulsify all the ingredients well until you get a creamy mayonnaise.
- For assembling the dish: Cut the salmon into tartar, into very small cubes, mix with the spicy mayonnaise, and set aside. Take out the pressed sushi rice sheet and, with the help of a knife, cut a rectangle of 5×2 cm. Heat sunflower oil and sesame oil in a pan and fry the rice until golden brown. Place on absorbent paper to remove excess oil and then place on the presentation plate. With the tartar mixed with the spicy mayonnaise, form a quenelle using two spoons. Put a bit of mayonnaise on top of the nigiri, and on top of this, the salmon quenelle. Decorate with thin slices of Thai spring onion and it’s ready to serve.
RECIPE INFORMATION
Serves: 2
INGREDIENTS
Sushi rice
Sushi vinegar
Salmon
Salt
Sugar
Black pepper
Lemon zest
Orange zest
Dill
Pink peppercorns
Japanese mayonnaise
Sriracha sauce
Shichimi Togarashi spice
Honey
Lime juice• Fever-tree tonic
Martin Miller’s Gin
Allergens highlighted in bold.
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