Bol de Sushi de Salmón

Ingredientes

• 1 pound Atlantic Salmon (– preferably center-cut; skin removed and sliced into 1-inch dice (SEE NOTES))
• 4 1/2 TBS Mirin
• 2 TBS Low-Sodium Soy Sauce
• 3 TBS Rice Vinegar (- DIVIDED)
• 3 tsp Sriracha Sauce (- DIVIDED)
• 1 tsp Toasted Sesame oil
• To Taste Kosher Salt and Ground Black Pepper
• 2 TBS Kewpie Mayonnaise (– or more to taste)
• 1 Cup Sushi Rice
• 1 1/2 tsp Granulated Sugar
• To Taste Furikake and/or Toasted Sesame Seeds
• To Taste To Taste Assortment of Veggies (– sliced or diced (SEE NOTES))

Preparación

1. 1

   Make the Japanese Marinade: To a medium bowl, add the mirin, soy sauce, 1 tablespoon vinegar, 1 teaspoon sriracha, sesame oil, 1 teaspoon of kosher salt, and a generous pinch of black pepper. Grab a whisk and vigorously stir to combine. Remove two tablespoons of the marinade to use as a sauce later and set it aside.

2. 2

   Marinate the Salmon: Add the diced raw salmon to the bowl with the marinade and gently toss to coat the fish in the flavorings. Cover the bowl with plastic wrap and place the salmon in the fridge; let marinate for at least 1 hour, or up to overnight.

3. 3

   Make the Spicy Mayo: In a small bowl, whisk together the kewpie mayonnaise with 2 teaspoons of sriracha and a pinch of salt until fully combined. Grab a spoon and taste the sauce, adding more mayo for a mild sauce, sriracha for a spicier sauce, and salt for flavor. Then cover the bowl with plastic wrap set the sauce in the fridge until ready to use.

4. 4

   Make the Sushi Rice: Place the sushi rice into a fine-mesh strainer and then rinse the rice with cool water until the water runs clear, about 1 minute. Then, cook the rice according to the package instructions or your rice cookers instructions.

5. 5

   Meanwhile, Make the Sushi Vinegar: Add 2 tablespoons of rice vinegar to a small microwave-safe bowl and heat until simmering, about 30 seconds to 1 minute depending upon the strength of your microwave. Then add the sugar along with 1 teaspoon of kosher salt and vigorously stir until the sugar is dissolved. Set the vinegar aside.

6. 6

   Season Sushi Rice: Once the rice is done cooking, pour the seasoned vinegar over the sushi rice and use a rice paddle or wooden spatula to gently fold and toss the rice, being careful not to mush or squish the rice.

7. 7

   Cook Salmon In Oven, Air Fryer, or on Stovetop: While Sushi Rice is Cooking, Cook the Salmon Using one Of the Methods Below:Oven Baking: Arrange oven rack to the center position and then preheat oven to 425-degree Fahrenheit. Line a large baking sheet with aluminum foil and spray with non-stick cooking spray for easy clean up.Remove the salmon from the marinade, discarding the marinade, and then arrange the pieces of salmon onto the prepared pan in a single, evenly spaced layer. Place the salmon into the preheated oven and bake for 7-13 minutes, switching the oven to broil during the last couple minutes of cooking, or until the salmon is cooked to your liking. Then, use a pastry brush or spoon to brush or drizzle the reserved marinade over the cooked salmon bites.Air Fryer: Preheat air fryer to 400-degrees Fahrenheit. Line your air fryer basket with parchment paper.Remove the salmon from the marinade, discarding the marinade, and arrange the salmon bites onto the prepared basket in a single, even spaced layer. Place the salmon into the air fryer and air fry for 7-11 minutes, or until the salmon is cooked to your liking. Then, use a pastry brush or spoon to brush or drizzle the reserved marinade over the cooked salmon bites.Stovetop: Heat 1 ½ tablespoons of neutral oil in a large skillet over medium high heat. Once the oil is shimmering, use tongs to remove the pieces of salmon from the marinade - discarding the marinade - and add the salmon to the pan in a single layer. Let the salmon bites cook, undisturbed, for 2-3 minutes or until the underside is caramelized. Then use tongs to flip the salmon pieces over and continue to cook for 2-4 minutes, or until the salmon is cooked to your liking. Remove the salmon from the skillet and transfer to a plate or bowl.Then, use a pastry brush or spoon to brush or drizzle the reserved marinade over the cooked salmon bites.

8. 8

   Assemble and Enjoy Sushi Bowls: Assemble Sushi Bowls: Divide the sushi rice among serving bowls and top with the Asian salmon. Arrange your favorite veggies, like diced cucumber, sliced jalapenos, matchstick carrots, edamame, and slices of avocado around the salmon sushi. Drizzle the spicy mayonnaise all over the top and garnish with furikake and toasted sesame seeds. Serve with wasabi and pickled ginger on the side. Enjoy immediately.