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San Buri Salmon over Rice with Salted Cabbage and Sweet Pickles

Home brewed soy sauce dipped salmon seared to a golden brown and served with sticky rice, sweet pickles, and salted cabbage.
ORDER THIS RECIPE & ON MONDAY WE WILL EMAIL YOU THE FULL VIDEO OF CHEF JOHN SUGIMURA SHOWING YOU HOW TO MAKE THIS AMAZING DISH & TEACHING YOU A FEW TRICKS! 
Difficulty: Medium
Time: 35-40 min
Calories: 733 Fat: 8g Carbs: 107g Protein: 56g

ABOUT THE DISH

Local Crate and John Sugimura of PinKU in NE Minneapolis are at it again! John showed us how he makes seared salmon on rice with salted cabbage and sweet pickles. He also showed us how Pinku makes their home-brewed soy sauce! As always, we had a blast working with John.

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This recipe was designed by local chef:
Chef John Sugimura - PinKU of PinKU

Japanese street food - PinKU’s bento style offerings make it easy to share one of everything with your friends, creating a real community atmosphere around each dish.

Ingredients
Salmon Filets
Soy sauce blend
Dashi konbu
Bonito flakes
Pickle vinegar blend
Sesame seeds
Green Onions
Sushi rice vinegar blend
Cucumber
Sushi rice
Diakon radish
Purple cabbage
Rice Vinegar
Salt

Cooking Instructions

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Step 1: COOK THE RICE

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).

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Step 2: MISE EN PLACE

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.

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Step 3: PREP PICKLES & CABBAGE

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.

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Step 4: MAKE NIQUIRI

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.

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Step 5: SEAR SALMON

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.

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Step 6: PLATE YOUR DISH

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!