A Hawaiian dish featuring marinated raw fish over sushi rice. Yuzu kosho is a hot, pasty condiment with a citrus flavor traditionally used in Japanese cuisine. Total time: 2 hours, Active time: 1 hour. Lactose-free.
Ingredients
Scale:
Units:
- 2 tbsp soy sauce
- ½ tbsp yuzukosho (Japanese citrus-chilli paste)
- 2 tsp sesame oil
- 2 tsp sesame seeds, toasted
- 1 tsp ginger (finely grated)
- 400 g salmon fillets, sashimi quality (diced)
- 350 g sushi rice
- 500 ml water
- 3 tbsp rice vinegar
- 15 g sugar
- 1 tsp salt
- 125 g wakame salad
- 200 g cucumbers (sliced)
- 1 avocado (sliced)
- 1/2 mango (cubed)
Instructions
**Marinate the fish:** Combine soy sauce with remaining marinade ingredients through ginger. Add salmon, mix, cover, and refrigerate minimum 30 minutes.
**Prepare rice:** Rinse rice until water runs clear. Cook with water approximately 15 minutes. Bring to boil uncovered, reduce heat until water evaporates. Cover on low heat 10 minutes. Warm rice vinegar with sugar and salt; drizzle over rice, separate with fork, cool.
**Assemble:** Spoon rice into bowls. Top with wakame salad, cucumber, avocado, mango, and marinated salmon.