Wild salmon sashimi with flavored rice

The skin is fried separately. It's my favorite part.

Rice flavors in teaspoons

1 teaspoon toasted sesame seed oil
1 teaspoon fish sauce
2 teaspoons sake
2 level teaspoons sugar
2 teaspoons rice vinegar
1 piece of kombu
1/2 cup bonito flakes
1/4 cup tree ear mushrooms

[strained from water before steaming the rice.]

2 teaspoons soy sauce added after the rice is steamed because I didn't want the rice kernels to be that dark

The rice is flavored excellently like nobody's biz wax. It's actually more flavorful than the salmon and more flavorful than the salmon skin. 

The cooked kombu is cut into strips and included for its snappy texture like al dente noodles. 

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