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INSTRUCTIONS
Rinse the sushi rice under cold water until the water runs clear. Drain and transfer to the 2 L Rice Pot. Add the measured water and cook according to the rice cooker's sushi rice setting or standard white rice setting.
While the rice is cooking, combine the rice vinegar, sugar, and salt in a 1.9 L Toughened Nonstick Pro Saucepan over low heat. Stir until the sugar and salt dissolve. Remove from heat and let cool to room temperature.
Once the rice is cooked, transfer it to a large Stainless Steel Mixing Bowl and gently fold in the seasoned vinegar using a wooden spatula. Cover the bowl with a damp towel and let the rice cool to room temperature to maintain moisture.
Mix the kosher salt and sugar together. Coat the whole piece of salmon evenly in the mixture. Place it on a plate, cover, and let it cure in the refrigerator for 30 minutes. After curing, rinse the salmon under cold water and pat dry with paper towels.
Using the Chef’s knife, slice the salmon against the grain into thin, even pieces about 2-3 mm thick to create wide, uniform pieces that drape neatly over the rice. Wipe the knife clean between cuts for the cleanest slices.
Wet your hands with water to prevent sticking. Take a small amount of rice (about the size of a ping-pong ball). Place a slice of cured salmon directly onto the formed rice, gently pressing it to adhere shape it into an oval.
Repeat with the remaining salmon and rice. Serve immediately with soy sauce, pickled ginger and wasabi.
Recipe Notes
Ask your fish monger about what kind of salmon is ideal for raw consumption. Any leftover cured salmon can be cubed and served over a bowl of rice.
Dry curing the whole piece of salmon before slicing enhances its flavour and texture, giving it a firmer bite and richer taste. Also, the firmer texture makes it easier to slice.
