Name: Wild Salmon Sashimi with Squid and Watermelon Relish, Wakame Seaweed Glaze
Yield: 4 servings
Cuisine: Japanese
Ingredients: 8 oz cooked sushi rice; 8 oz wild salmon; 4 oz pickled ginger, minced; 3 oz cilantro, diced; 2 oz chives, diced; 2 oz honey; 2 oz lemon juice; 12 oz toasted bulk sesame seeds; 2 oz galangal (substitute with ginger) minced; 1 oz soy bean oil (peanut or canola); 2 oz mirin (Japanese cooking wine); 2 oz honey; 2 oz lemon peel; ½ cup dashi broth hot; ¼ cup light soy sauce; 1 cup sake; 1 ¼ cup brown sugar; ¼ cup wakame seaweed, pre-rinsed twice (available at Japanese markets); 1 tsp japanese powder mustard; 1 Tbsp black miso (hatcho miso); 2 Tbsp roasted garlic; 1 Tbsp rice vinegar; 1 tsp sesame oil; 1 Tbsp soy bean oil; 16 oz watermelon diced; 2 oz galangal syrup; 2 Tbsp fresh cilantro; 2 Tbsp chives diced; 1 oz yuzu juice (substitute with lemon juice); 4 oz red tobiko or salmon roe

Wild Salmon Sashimi with Squid and Watermelon Relish, Wakame Seaweed Glaze

Yields

4 servings

NOTE: Each recipe is part of a 5 course tasting menu, therefore servings sizes may vary.

A cone mould was used to form the spring roll cones, which the salmon was wrapped around. If you do not have a cone mould, you can easily use sushi rice that has been treated with pickled ginger, chives, sesame seeds and cilantro.

ingredients

Sweet Sushi Roe

oz cooked sushi rice

oz wild salmon

oz pickled ginger, minced

oz cilantro, diced

oz chives, diced

oz honey

oz lemon juice

oz toasted bulk sesame seeds

Galangal Syrup

oz galangal (substitute with ginger) minced

oz soy bean oil (peanut or canola)

oz mirin (Japanese cooking wine)

oz honey

oz lemon peel

Wakame Seaweed Sauce (for Salm

cup dashi broth hot

cup light soy sauce

cup sake

1 ¼

cup brown sugar

cup wakame seaweed, pre-rinsed twice (available at Japanese markets)

tsp japanese powder mustard

Tbsp black miso (hatcho miso)

Tbsp roasted garlic

Tbsp rice vinegar

tsp sesame oil

Tbsp soy bean oil

Watermelon Stuffing

oz watermelon diced

oz galangal syrup

Tbsp fresh cilantro

Tbsp chives diced

oz yuzu juice (substitute with lemon juice)

oz red tobiko or salmon roe

4 3oz.

cleaned squids with the heads removed.

Tobiko and Coconut Sauce

oz dashi stock

oz coconut milk

oz sugar

oz bonito flakes

Tbsp lime juice

oz tobiko red

Ingredient Substitution Guide

directions

Step 1

Step 2

Mix into sushi rice:
4 oz. pickled ginger, minced
3 oz. cilantro, diced
2 oz. chives, diced
2 oz. honey
1 oz. lemon juice
12 oz. toasted bulk sesame seeds

Step 3

8 oz. of Salmon sliced into 4 x 2 oz. wedges. Place each individual salmon slice onto a 4″ by 4″ plastic wrap and pound each slice as thin as possible. Place approx. 1 1/2 oz. of sushi rice in the center and pull each corner of the wrap to the center and force the stuffing into a little ball. Poke the top and release the salmon rice balls.

Step 4

2 balls per person.

Step 5

Reduce to glaze consistency and strain. Once cooled, brush onto salmon and garnish with chives.

Step 6

Heat dashi broth and bring it to a light boil, pour into blender with the rest of the ingredients. Make sure you have a dry cloth to hold the lid of the blender down. Pulse for one minute and strain.

Step 7

Mix all ingredients in a bowl.

Step 8

Begin to stuff the squid with watermelon mixture until squid is 3/4 full. With butcher twine tie the open end of the squid sealing it shut. Wrap with plastic and place in your freezer for 1 hour.

Step 9

You are about to serve.

Step 10

Heat dashi stock and add coconut milk and sugar. When it comes to a steep, remove and add the bonito aside. I prefer to serve this warm but it can be served at room temperature. Which ever you choose, add tobiko at the very last second before serving.

Step 11

To the Plate! Remove salmon from the wraps (two balls per person), brush with galangal syrup. Stick one on top of one another, spoon on wakame seed sauce. Garnish with chives.

Step 12

On the other side of the plate, slice squid into bite size rings (4 per person) spoon tobiko and coconut sauce around.

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Wild Salmon Sashimi with Squid and Watermelon Relish, Wakame Seaweed Glaze