San Buri Salmon over Rice with Salted Cabbage and Sweet Pickles

Check out the video link in your email of Chef John Sugimura showing you how to cook this recipe. Read through entire recipe before getting started. In a small pot place sushi rice, one sheet of dashi konbu (wiped clean with a damp paper towel) and 1¼ cup of water. Bring to a boil, cover, reduce heat to low. Simmer for 20 min or until the water is absorbed completely and rice is soft. Fluff rice with fork while adding half the sushi rice vinegar blend by pouring it over the back of a spoon. Cover and set aside. While rice is cooking start the mise en place (step #2).

Wash and dry all produce. Remove top and bottom of cucumber and slice about ¼” thick, use a mandolin if available. Remove and discard root from green onions, bias slice. Julienne purple cabbage using a knife or mandolin if available, avoid the root and slice against the grain. Remove root and top from radish, slice thinly using mandolin or sharp knife, then julliene. Peel dikon radish, dicard peel and slice thinly, then julienne. Remove salmon from package rinse, pat dry, and place on a clean cutting surface. Flip salmon over and remove the dark “blood line” by cutting it out (*see instructional video for demo) Place in a small bowl with rice vinegar, and a pinch of salt (provided in the recipe), rub with hands and rinse under cold water. Pat dry on paper towels.

Place cucumbers in a small mixing bowl with 1 Tbsp. salt and aggressively massage for a few seconds to tenderize cucumbers. Rinse under cool running water to remove excess salt. Pat dry and pour pickle vinegar blend over cucumbers, cover and place in fridge until ready to plate. Place purple cabbage in a small mixing bowl with remaining sushi rice vinegar blend and 1 tsp salt and mix well. Cover and place in fridge until ready to plate.

To make the niquiri combine niquiri blend, dashi konbu (wiped clean with a damp paper towel) and bonito fakes, to a small pot. Heat over medium high heat, bring to champagne bubbles, remove from heat and allow to steep for 5 min. After steeping, strain and allow to come to room temperature.

Pre-heat broiler to high. Divide home brewed soy sauce between two bowls. Dice salmon into ½”-¾” cubes. Place in a small sauté pan and generously brush/coat salmon with home brewed soy sauce. Place under broiler for 5-6 min until lightly chared. USDA recommends cooking salmon to an internal temperature of 145.

Divide rice between two bowls serve with salted cabbage and pickles on the side. Top rice with seared salmon, radish, green onions and sesame seeds. Enjoy!