• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Description

A mixed sushi platter recipe adapted from Harumi Kurihara´s Everyday Harumi. This recipe is taken from the Don’t Call Me Chef column, entitled “Something for the weekend” on the theme of Sunday lunch.

Recipe Ingredient

  • For the rice:
  • 320 grams Japanese rice
  • 100 ml rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • For the vegetables:
  • 45ml of dashi stock (I used the instant packs)
  • 1 tablespoon Japanese soy sauce
  • 1/2 tablespoon sugar
  • 1/2 tablespoon mirin
  • I small carrot, peeled and cut into 3-4 cm julienne
  • 200 grams enoki mushrooms
  • For the salmon:
  • 2 salmon fillets
  • salt and black pepper, to season
  • 1 tablespoon of sunflower oil
  • For the egg crepes:
  • 4 medium eggs
  • 1 1/2 tablespoons sugar
  • About 1/4 teaspoon salt
  • sunflower oil
  • Juice of 1/2 lemon
  • 1 -2 sheets toasted nori, torn into small pieces, for garnish

Instructions

  1. Wash the rice. Add 400ml of water and cook it in a rice cooker.
  2. Combine the rice vinegar, sugar, and salt in a small saucepan and bring to a simmer. Transfer to a small bowl and let it cool to room temperature.
  3. Combine the dashi packet, soy sauce, sugar and mirin in a small saucepan and bring to a boil.
  4. Add the carrots and mushrooms and simmer, stirring occasionally, until carrots are just tender. Drain and transfer to a small bowl.
  5. Season the salmon with salt and black pepper. Heat up the oil, and pan fry for five minutes on each side. Instead of pan-fryin, you could also brush the salmon with oil, and grill it.
  6. Let the salmon cool, and then remove the bones and flake the fish. Set aside.
  7. Gently fold the vinegar mixture into the cooked rice. Fold in the carrots and mushrooms. Add the lemon juice and gently mix it in.
  8. Meanwhile, make the egg crepes. Beat the eggs with the sugar and salt. Heat about 1 teaspoon oil in a sauté pan over medium-low heat. Pour in just enough of the egg mixture to coat the bottom of the pan in a thin layer. As soon as the crepe has cooked, remove from the pan and set aside to cool. Repeat with the remaining egg mixture. When all the crepes have been cooked, cut into thin strips.
  9. To assemble, pile the rice on plates and garnish with the salmon, nori and egg crepe ribbons.

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