Smoked Salmon On Pressed Rice Recipes

ABURI-STYLE SMOKED SALMON OSHI SUSHI

Steps:

• Place the washed and drained sushi rice into a rice cooker.
• Add sufficient water to cover, up to the 2 cup line. Cover with the lid and press the button to cook.
• When the button on the rice cooker has popped up, in a small saucepan, add in the sushi rice vinegar and sugar.
• Heat over medium heat until the sugar has dissolved. Remove from heat.
• Once the rice has fully cooked and is still hot, carefully drizzle and fan in the sushi vinegar. Mix with a rice paddle until the rice is combined with the vinegar.
• Carefully remove about 1 cup of hot rice, place onto a clean work surface and shape into a rectangle. Work quickly and carefully to form the shape. (If you don't have a proper oshi box to press the sushi in [like me], just press it against a flat long surface, such as a baking sheet).
• Place the thinly sliced avocado on top of the rice.
• Next, layer the smoked salmon on top of the avocado.
• Cut into small pieces with a sharp serrated knife. (Tip: Dip the knife in warm water in between cuts to help with stickiness).
• Add the mayonnaise on top of each piece with an offset spatula or spoon.
• CAREFULLY turn on a kitchen blowtorch and quickly sear the top of the smoked salmon until slightly charred. Turn off the blowtorch and set aside.
• Top with jalapenos (if using) on each piece of sushi and repeat with the remainder.
• Serve immediately with soy, wasabi and/or pickled ginger.

SMOKED SALMON ON PRESSED RICE

Steps:

• You will need a sushi press (or a terrine mold or two baking sheets) to press this sushi, a rice cooker is very helpful and there are several Japanese ingredients that may not be available in the average supermarket, Japanese rice, ao nori ko and rice vinegar, these are available from Japanese shops like Katagiri in New York and you will want to make shari, the salt, vinegar and sugar mix used in sushi rice, shari can be bought premade but I prefer the flavor of homemade shari. Rinse rice in running water until the water runs clear then drain rice and put it into a rice cooker. Add 1 cup water and let sit 30 minutes then turn on the machine.
• When the rice is cooked let it cool until it is not steaming any more then turn the rice out of the pot into a wooden bowl and start to add the shari. Add a few tablespoons of shari at a time and toss the rice and fan it while adding the shari the idea is for the rice to absorb the shari while it is warm and for the rice to absorb it evenly. Let the rice cool and cover with plastic wrap. Use wet hands and tools to handle this rice, it is very sticky Soak the rice press in water for 10 minutes then lay a layer of smoked salmon on the bottom of the press, smear it with a very thin layer of wasabi paste an cover with 1/2-inch of sushi rice tap it down with the lid of the press, sprinkle ao nori powder and chopped dill over this layer and cover with another 1/2-inch of sushi rice then press very hard with the pot of the sushi press. Turn the pressed rice out and cut into serving pieces.
• In a nonreactive pot over a medium heat stir the rice vinegar, sugar and salt until the sugar and salt are dissolved and the liquid is clear. Cool the liquid

MOM'S SMOKED SALMON FRIED RICE

Steps:

• Pour the water into a saucepan, add the rice, and bring to a boil. Cover, reduce heat to low, and simmer until rice is tender and water is absorbed, about 20 minutes. Set aside.
• Meanwhile, place 2 tablespoons of cooking oil into a large skillet and heat over medium heat. Stir in the eggs and cook until scrambled to desired consistency. Remove eggs from the pan, and set aside.
• Using the same skillet, add the remaining 1 tablespoon oil, and heat over medium heat. Stir in the onion and green onion; cook until the onion is transparent, about 5 minutes. Stir in the salmon, rice, peas, and scrambled eggs, and toss until evenly blended. Cook and stir rice mixture until heated through. Season to taste with salt and pepper.