Salmon Poke
6 servings
45 minutes
Recipe provided by Cutfish Chef Glen Ballis.
1
For ponzu sauce: mix soy sauce, mitsukan, mirin, lemon and orange juices, add tuna flakes. Let the sauce steep for 24 hours at room temperature. Strain.
- Soy sauce: 30 ml
- Mizkan sauce (Japanese seasoned vinegar): 70 ml
- Mirin: 50 ml
- Lemon juice: 17 ml
- Freshly squeezed orange juice: 20 ml
- Bonito flakes (katsuobushi): 2 g
2
Prepare a seasoning for rice. For the seasoning, you will need salt, sugar, Mitsukan rice vinegar, and kombu leaf. Mix all ingredients, then place on heat and stir until the sugar and salt dissolve. Do not bring to a boil. After preparation, remove the kombu.
- Salt: 65 g
- Sugar: 530 g
- Vinegar: 665 ml
- Kombu (kelp): 0.4 piece
3
Rinse the rice under running water, add water in a 1:1 ratio and steam for 50 minutes. Stir it. Mix the rice three times: first right after removing from heat, second after 10 minutes, and third after another 10 minutes. During this time, the rice will reach room temperature. It can then be used for poke. If stored in the fridge, it should be reheated before serving.
- Rice: 480 g
4
Cut the salmon fillet into 1 cm cubes.
- Salmon: 240 g
5
Place warm rice in a bowl, top with salmon fillet. Sprinkle with sliced onion and sesame.
- Rice: 480 g
- Salmon: 240 g
- Chives: 8 g
- White sesame seeds: 8 g
