New Recipes Wild Salmon Sashimi with Squid and Watermelon Relish, Wakame Seaweed Glaze

NOTE: Each recipe is part of a 5 course tasting menu, therefore servings sizes may vary.

A cone mould was used to form the spring roll cones, which the salmon was wrapped around. If you do not have a cone mould, you can easily use sushi rice that has been treated with pickled ginger, chives, sesame seeds and cilantro.
Directions for: Wild Salmon Sashimi with Squid and Watermelon Relish, Wakame Seaweed Glaze

Ingredients

Sweet Sushi Roe

8 oz cooked sushi rice

8 oz wild salmon

4 oz pickled ginger, minced

3 oz cilantro, diced

2 oz chives, diced

2 oz honey

2 oz lemon juice

12 oz toasted bulk sesame seeds

Galangal Syrup

2 oz galangal (substitute with ginger) minced

1 oz soy bean oil (peanut or canola)

2 oz mirin (Japanese cooking wine)

2 oz honey

2 oz lemon peel

Wakame Seaweed Sauce (for Salm

cup dashi broth hot

cup light soy sauce

1 cup sake

1 cup brown sugar

cup wakame seaweed, pre-rinsed twice (available at Japanese markets)

1 tsp japanese powder mustard

1 Tbsp black miso (hatcho miso)

2 Tbsp roasted garlic

1 Tbsp rice vinegar

1 tsp sesame oil

1 Tbsp soy bean oil

Watermelon Stuffing

16 oz watermelon diced

2 oz galangal syrup

2 Tbsp fresh cilantro

2 Tbsp chives diced

1 oz yuzu juice (substitute with lemon juice)

4 oz red tobiko or salmon roe

4 3oz. cleaned squids with the heads removed.

Tobiko and Coconut Sauce

2 oz dashi stock

4 oz coconut milk

2 oz sugar

1 oz bonito flakes

1 Tbsp lime juice

2 oz tobiko red

To the Plate

Directions

Sweet Sushi Roe

1. Mix into sushi rice:4 oz. pickled ginger, minced3 oz. cilantro, diced2 oz. chives, diced2 oz. honey1 oz. lemon juice12 oz. toasted bulk sesame seeds

2. 8 oz. of Salmon sliced into 4 x 2 oz. wedges. Place each individual salmon slice onto a 4" by 4" plastic wrap and pound each slice as thin as possible. Place approx. 1 1/2 oz. of sushi rice in the center and pull each corner of the wrap to the center and force the stuffing into a little ball. Poke the top and release the salmon rice balls.

3. 2 balls per person.

Galangal Syrup

1. Reduce to glaze consistency and strain. Once cooled, brush onto salmon and garnish with chives.

Wakame Seaweed Sauce (for Salm

1. Heat dashi broth and bring it to a light boil, pour into blender with the rest of the ingredients. Make sure you have a dry cloth to hold the lid of the blender down. Pulse for one minute and strain.

Watermelon Stuffing

1. Mix all ingredients in a bowl.

2. Begin to stuff the squid with watermelon mixture until squid is 3/4 full. With butcher twine tie the open end of the squid sealing it shut. Wrap with plastic and place in your freezer for 1 hour.

3. You are about to serve.

Tobiko and Coconut Sauce

1. Heat dashi stock and add coconut milk and sugar. When it comes to a steep, remove and add the bonito aside. I prefer to serve this warm but it can be served at room temperature. Which ever you choose, add tobiko at the very last second before serving.

To the Plate

1. To the Plate! Remove salmon from the wraps (two balls per person), brush with galangal syrup. Stick one on top of one another, spoon on wakame seed sauce. Garnish with chives.

2. On the other side of the plate, slice squid into bite size rings (4 per person) spoon tobiko and coconut sauce around.

See more: Citrus, Rice/Grain, Appetizer, Fish, Lunch, Herbs, Fruit, Side, Dinner, Main, Japanese