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SALMON SASHIMI | やみつき、サーモン刺身 | 220G

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$21.90

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  • Regular price $15.90
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    SALMON SASHIMI 

    やみつき、サーモン刺身

    Use only carefully selected salmon, processed to keep frozen.
    Please enjoy the amazing salmon sashimi with completely different freshness.

    厳選されたサーモンのみを使用し、ワンフローズン加工しました。鮮度がまるで違う驚きのサーモン刺身をどうぞお楽しみください。

     

    • Origin: Norway
    • Sashimi Grade
    • 20pcs (220G)
    • Thaw in fridge overnight or submerge in cold water for 15 mins
    • Ready to eat
    • Does NOT come with rice
    • DO NOT refreeze
    • Processed In: Vietnam
    • HALAL Certified!

    RECIPE - HAND-ROLL SUSHI

    Hand-roll sushi is easy to make, and you can fill it with whatever ingredients you like. Hand-roll sushi is usually served at home as a way that everyone can help themselves at the table. This is a fun way to serve sushi for home parties with your family and friends.

    Ingredients
    3 Japanese rice-making cups (540 ml) short grain rice
    5-10 sheets nori (roasted seaweed)
    Soy sauce, suitable amount

    <Sushi seasoning>

    4 tbsp. Mizkan Rice Vinegar
    4-5 tbsp. sugar
    2 tsp. salt
    or
    6 tbsp. Mizkan Sushi Vinegar

    <hand-roll fillings>

    300g Salmon, sashimi grade
    2 tbsp. Ikura
    50g Maguro Tuna, sashimi grade
    50g Squid, sashimi grade
    8 Sweet shrimp, sashimi grade
    Rolled omelet (made with 3 eggs)
    1/2 cucumber, sliced
    10 green shiso leaves
    1/3 pack white radish sprouts

    Instructions
    Make Sushi Seasoning

    - In a medium saucepan, heat 4 tbsp rice vinegar, 4-5 tbsp sugar, and 2 tsp salt over medium-high heat.
    - Cook until sugar and salt are completely dissolved, 2-3 minutes.
    - Remove from heat, cool, and transfer to a glass jar.

    Make Sushi Rice

    - Cook short-grain rice following your rice cooker’s directions.
    - While rice is still steaming hot, pour sushi seasoning over it and mix well. Using a fan, blow the steam off the rice for about one minute. This step allows excess moisture to escape and makes the surface of the rice shine.

    Cook Seared Salmon

    - Cut the salmon in half. Keep half in refrigerator.
    - Put half of the salmon in a frying pan until the color changes, then place on a tray and let cool in the refrigerator.

    Serve at table

    - Cut all fillings into sizes that make it easy to hand roll. Cut nori sheet in about 4″ x 4″ square size.
    - Place fillings on a large plate in a colorful arrangement and serve with roasted seaweed and soy sauce. Serve with sushi rice for hand-roll at the table.
    - Everyone can make his/her own roll by hand by wrapping rice and fillings as he/she likes

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