Madam Seafood 海鲜太太

King Salmon Zuke Don渍帝王鲑刺身丼

Sashimi-grade king salmon dipped in soy-mirin marinade over warm sushi rice.刺身级帝王鲑快渍酱油味醂，铺在温热寿司饭上。

Serves份量
4
Prep准备
25 min分钟
Cook烹饪
0 min分钟
Total共计
25 min分钟

Ingredients食材

  • 300g sashimi-grade king salmon fillet, skin off (Atlantic salmon works too)刺身级帝王鲑鱼片 300 克，去皮（用大西洋三文鱼也可以）
  • 600g freshly cooked Japanese short-grain rice, still warm刚煮好的日本短粒米饭 600 克，仍温热
  • 2 tbsp rice vinegar米醋 2 汤匙
  • 1 tbsp caster sugar细砂糖 1 汤匙
  • 1/2 tsp salt盐 半茶匙
  • 2 tbsp Japanese soy sauce日式酱油 2 汤匙
  • 1 tbsp mirin味醂 1 汤匙
  • 1 sheet nori, shredded海苔 1 片，剪成细丝
  • 1 avocado, sliced牛油果 1 个，切片
  • 2 spring onions, finely sliced葱 2 根，切细圈
  • 1 tsp toasted sesame seeds熟白芝麻 1 茶匙
  • wasabi and pickled ginger, to serve配：山葵、寿司姜

Method做法

  • 1Simmer the mirin for 20 seconds to cook off the alcohol, stir in the soy sauce and cool it completely - this is the zuke marinade.味醂小火煮 20 秒挥发酒精，拌入酱油后完全放凉，这就是渍汁。
  • 2Mix the rice vinegar, sugar and salt until dissolved, fold it through the warm rice with a cutting motion, then fan the rice to body temperature and cover with a damp cloth.米醋、糖和盐拌到化开，用饭勺以切拌的方式拌进温热的米饭里，扇凉到接近体温，盖上湿布。
  • 3Keep the salmon in the fridge until the last moment, then trim the block and slice it about 8mm thick, across the grain, in one long draw of the knife.三文鱼一直冷藏到最后一刻再取出，修整鱼块后逆纹一刀到底，切成约 8 毫米厚的片。
  • 4Lay the slices in a single layer in the cold marinade for exactly 5 minutes - any longer and the surface goes pale and firm.鱼片平铺在冰凉的渍汁里，正好泡 5 分钟，时间久了表面会发白变硬。
  • 5Divide the rice between four bowls and scatter the shredded nori over it.米饭分装四个碗，表面撒上海苔丝。
  • 6Fan the salmon over the rice in overlapping rows and tuck the avocado down one side.三文鱼片像扇子一样层层叠铺在饭上，旁边摆入牛油果片。
  • 7Spoon over a little of the marinade, then finish with spring onion, sesame seeds, a dab of wasabi and pickled ginger.淋少许渍汁，最后撒葱花、白芝麻，配一点山葵和寿司姜。

Madam's tip太太小贴士

Buy fish sold as sashimi-grade, bring it home cold, keep it on ice in the coldest part of the fridge and eat it the day you buy it - anything left over should be cooked rather than kept for raw.买明确标注刺身级的鱼，路上保冷，回家放冰箱最冷处垫冰，当天吃完；吃不完的隔天就煮熟吃，别再生食。