Salmon Sashimi; fast, tasty and authentic flavours

If you love clean flavours and tasty food, but always end up with fast food, you should try to make your own sashimi. This is perfect since making sashimi at home means less work and less waste!

In almost all of the grocery store you will find Salma salmon, which is prepared and ready to use. The salmon doesn't need to be perfect, and in fact, you can make sashimi in just about any shape you want. The consistency and perfection sought in sushi restaurants is primarily for presentation. At home... who cares? To make sashimi, simply slice the fish into approximately ½ cm thick pieces with a sharp knife, retaining the previous height and width proportions. I prefer to serve it with rice and a light soy sauce flavoured with garlic, lime and fresh coriander.

How to cook the sushi rice:
2,5 dl rice
3,2 dl water
0,5 dl rice vinegar
1 table spoon of sugar
½ tea spoon of salt.

After washing the rice 7 times and soaking it for 30 minutes, cook and let it steam for about 20 minutes. Prepare sushi vinegar by mixing rice vinegar, sugar, and salt in a sauce pan. Put the pan on low heat and heat until the sugar dissolves. Cool the vinegar mixture. Spread the hot steamed rice into a large plate or a large bowl. You should use a non-metallic bowl to prevent interaction with the rice vinegar. Professionals use a wooden bowl called sushi-oke. Sprinkle the vinegar mixture over the rice and fold the rice quickly with a rice spatula, or shamoji. Be careful not to smash the rice. To cool and remove the moisture of the rice well, you can use a fan as you mix the sushi rice. This will give the sushi rice a shiny look. It's best to use sushi rice right away.

Enjoy!
Arne