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"Lazyzushi" and Salmon cutlets
Mar. 9th, 2012 11:33 amSeafresh usually has a few bargain trays available - $10 for a few random fillets. Last time I was there I bought 2 - one had 2 kinds of white fish and a chunk of tuna it, the other had 2 salmon cutlets.
We had the salmon last night - this is rapidly becoming my favourite fish, the fatty parts near the skin and the bone are so damn delicious, and the meat just falls apart in your mouth. Matt and I had a brief discussion about what we could have with it and I mentioned I could do up some sushi rice and do a lazy sushi of some kind (this is actually authentic - it's called Chirashizushi) with what I could find in the fridge and cupboard.
The end result was delicious, so I figured I'd post the vague recipe.
Miso salmon on Chirashizushi
Ingredients (serves 2)
2 Salmon cutlets
White miso paste
1 cup Nishiki (sushi) rice
Rice vinegar
Mirin
Salt
White sugar
Red capsicum
Fresh coriander leaves
Dried wakame (a type of seaweed)
Dried shittake mushrooms - soaked in boiling water for about 20 minutes (if you have them fresh you don't have to soak them)
This is just what I had on hand, you can chop and change things to suit your tastes and leftovers.
- Spread miso paste onto the cutlets - I quickly found that miso paste doesn't spread that easily, so I kinda used my fingers to rub it over as evenly as possible. Allow to sit for 10 minutes or so - the longer it can sit the longer the miso has to penetrate and flavour the fish.
- Cook the rice using your preferred method. I have discovered that sushi rice cooks perfectly in the microwave rice cooker (1 cup rice, 1.5 cups water, white rice setting on the microwave), so that's what I did.
- Season the rice. I'm a bit slapdash with this nowdays. Bit of vinegar, bit of mirin, sprinkle of salt, small spoonful of sugar, mix, taste, adjust until it's how you like it. Keep the rice warm (I just stuck the lid back on).
- Cook the fish. I just put a teeny bit of oil in a frypan and fried it. The miso will burn a bit, don't worry. Hold the skin to the heat for a bit to crisp it up. Don't overcook! The middle should be pink and look almost raw.
- Serve rice into bowls, sprinkle sliced capsicum, coriander leaves, wakame and sliced mushrooms over rice. Place fish on top of rice.
- Eat. Watch out for bones.
We had the salmon last night - this is rapidly becoming my favourite fish, the fatty parts near the skin and the bone are so damn delicious, and the meat just falls apart in your mouth. Matt and I had a brief discussion about what we could have with it and I mentioned I could do up some sushi rice and do a lazy sushi of some kind (this is actually authentic - it's called Chirashizushi) with what I could find in the fridge and cupboard.
The end result was delicious, so I figured I'd post the vague recipe.
Miso salmon on Chirashizushi
Ingredients (serves 2)
2 Salmon cutlets
White miso paste
1 cup Nishiki (sushi) rice
Rice vinegar
Mirin
Salt
White sugar
Red capsicum
Fresh coriander leaves
Dried wakame (a type of seaweed)
Dried shittake mushrooms - soaked in boiling water for about 20 minutes (if you have them fresh you don't have to soak them)
This is just what I had on hand, you can chop and change things to suit your tastes and leftovers.
- Spread miso paste onto the cutlets - I quickly found that miso paste doesn't spread that easily, so I kinda used my fingers to rub it over as evenly as possible. Allow to sit for 10 minutes or so - the longer it can sit the longer the miso has to penetrate and flavour the fish.
- Cook the rice using your preferred method. I have discovered that sushi rice cooks perfectly in the microwave rice cooker (1 cup rice, 1.5 cups water, white rice setting on the microwave), so that's what I did.
- Season the rice. I'm a bit slapdash with this nowdays. Bit of vinegar, bit of mirin, sprinkle of salt, small spoonful of sugar, mix, taste, adjust until it's how you like it. Keep the rice warm (I just stuck the lid back on).
- Cook the fish. I just put a teeny bit of oil in a frypan and fried it. The miso will burn a bit, don't worry. Hold the skin to the heat for a bit to crisp it up. Don't overcook! The middle should be pink and look almost raw.
- Serve rice into bowls, sprinkle sliced capsicum, coriander leaves, wakame and sliced mushrooms over rice. Place fish on top of rice.
- Eat. Watch out for bones.
