Deconstructed Sushi

Ingredients

For the Sushi Rice

• 1.5 cups sushi rice (short grain rice, like Calrose)
• 450ml water
• 1/4 cup rice wine vinegar
• 1 tbsp white sugar
• 1 tsp salt

For the Salmon

• 1.5 lb Atlantic salmon loin
• 2 cups salt
• 1 cup sugar

For the Spicy Mayo

• 1/2 cup kewpie mayo
• 1-2 tbsp sriracha
• 1/2 tsp sesame oil
• Water to loosen, if necessary

For Garnish:

• Avocado, diced
• Pickled ginger
• Sesame seeds
• Cucumbers, diced
• Nori sheets

Directions

For the Sushi Rice

1. Soak the rice for 15-30 minutes, or until the water is clear and the starch is removed.
2. Add the rice and water to a pot and bring to a gentle boil. Cover, then reduce to a simmer and cook for 14-15 minutes.
3. Turn off the heat, then leave covered to steam for another 5 minutes. While this waits, in a separate pot bring the vinegar, sugar, and salt to a boil.
4. Uncover the rice, fluff with a fork, then pour in the vinegar mixture.
5. Fluff until well incorporated then allow to chill before serving with the deconstructed sushi.

For the Salmon

1. Mix the salt and sugar together then sprinkle liberally in the bottom of a food container. Add the salmon, then sprinkle more of the cure on top to cover. Place in the fridge for 30-60 minutes, or until moisture is released and the flesh is firmed up. Rinse the fish well under running cold water to remove the salt. Wrap well with paper towel and dry.
2. Slice into 1/2″ pieces for your sushi bowl! *tip: use salmon that was previously frozen to ensure food safety!

For the Spicy Mayo

1. Combine all ingredients then transfer to a squeeze bottle.

To Serve

1. Make a pile of the cooled rice in the corner of your bowl. Add a few slices of the cured and dried salmon, followed by some of the additonal toppings. Drizzle on some spicy mayo and enjoy!