Post 4
Salmon Sashimi Bowl
1/8/17
Ingredients
Whole Salmon Filet, skinned and de-boned (~2Lb) ~$20
Cucumber (1-2) ~$3
White Rice, Short Grain (5lb pack) ~$10
Kosher Salt
Wasabi (paste) ~$5
Soy Sauce
Total raw ingredients cost: ~$35
Serves 6-8, if serving entire salmon
Steps
Total prep time: ~20-30mins
Freeze time: 7 days
Cooking time: ~1hr
Salmon Prep
Lightly salt salmon on both sides
I buy my salmon (farmed or wild caught) from Costco
Put salmon in fridge for 2 hours
Rinse salt from salmon
Pat salmon dry with paper towel
Saran wrap or vacuum seal salmon and place into freezer
Freeze for 7 days
Slicing the salmon
Before slicing, thaw salmon in refridgerator 24 hours prior to serving
Divide the salmon filet into 3 pieces where the grain splits into different directions
Slice the salmon against the grain into thin pieces
Cucumbers
Peel cucumbers with shaver
Slice cucumbers into thin strips
Rice
Place 2 cups of rice into rice cooker
Rice steamer takes roughly 1 hr
Fluff and stir rice with paddle once cooked
Assembling the bowl
Pack a base of rice into the bottom of the bowl
Place cucumbers and sliced salmon