Heavenly Salmon 5 Ways

Name: Heavenly Salmon 5 Ways
Cuisine: Japanese
Ingredients: 4 small salmon steaks (for negishio); 4 small salmon steaks (for negishio); skin of ½ fillet of salmon; 300 g (10½ oz./1½ cups) Japanese rice; 4 salmon fillets (for teriyaki); 4 salmon fillets (for teriyaki); 1 spring onion (scallion), finely chopped; 100 g (3½ oz.) salmon offcuts; ¼ tsp garlic powder; 1 spring onion (scallion), finely chopped; ½ tsp sesame oil; 1 tsp potato flour; 1 red chilli; ½ cucumber; 1 portion Negishio Dressing; 200 ml (¾ cup) sushi vinegar; 30 g (1 oz.) salmon eggs (ikura); 4 shiso leaves; ½ piece of nori; 30 g (1 oz.) salmon eggs (ikura); olive oil; 90 ml (6 tbsp) soy sauce; 90 ml (6 tbsp) mirin; 90 ml (6 tbsp) sake; 50 ml (3½ tbsp) local honey; 2 tbsp potato flour

Preparation info

Serves
4
as main dish of 4-5 robata dishes

Difficulty
Easy

Appears in

Robata

By Silla Bjerrum

Published 2018

About

Salmon is one of the most popular fish across the Western world when making Japanese food; it may not be that common in Japan, but outside its borders the salmon is king. In this show-stopper recipe it is given the finest robata treatment, with five different incarnations of the fish, using salmon skin, salmon ikura, salmon negishio, salmon tskune and salmon teriyaki.

Ingredients

Asia
Japan
Fish course
Pescatarian

Ingredients

Method