Catfish with nut sauce
2020-08-13 / test@t
Hawaiian Sushi
Forget sushi. The most fashionable dish of the season is ahi-poke (it is "bowl", it is just "poke"). It also resembles sushi, but Hawaiian sushi, where everything - rice, pieces of fish and seaweed - is laid out in a bowl in the form of a layered salad. At the end of the 2000s, "sushi in a bowl" became popular among the golden youth who came to Hawaiian surfing, along with it, it infiltrated the trendy bars of California, and then quickly entered circulation around the world. Which is not surprising: the salad looks festive, and the principle of assembling this edible puzzle allows you to arrange a whole performance from ahi-poke. There are so many ingredients in this sunny dish that it cannot get bored. No one will grab your hand if you suddenly, obeying a momentary impulse, decide to throw something completely unexpected into a bowl of poke - for example, replace fish with tofu, and chuka salad with kimchi. There are no boundaries!
Ingredients
- 120 g sushi rice
- 2 tsp rice vinegar
- 2 tbsp soy or regular mayonnaise
- 200 g of the best quality chilled salmon fillet
- 1 tbsp sesame oil
- 2 tbsp. l. soy sauce
- 1 lime
- 2 tbsp. l. dried chili in flakes
- 1 medium cucumber
- 1 red bell pepper
- 1 sheet of nori
- 100 g pickled daikon
- 100 g canned pineapple
- 1 tsp sesame seeds (preferably half white and black)
- 60 g ready-made chuka salad, to serve
STEP-BY-STEP COOKING RECIPE
Step 1
Put the rice in a bowl. Pour in water and sort through the grains with your hands to remove all the husks and excess starch. Then, rinse the rice several times until the water runs clear. Soak again in water and let sit for 30 minutes.
Step 2
Drain the rice, pour it over a heavy-bottomed saucepan, add 1: 1 water, cover and bring to a boil over high heat.
Step 3
Reduce heat to low and cook rice for 12 minutes without removing the lid. Remove from heat and leave covered for 15 minutes. Then stir the rice and leave under the lid for another 5 minutes.
Step 4
Add rice vinegar to the rice, stir again, remove the lid. Keep the rice under a damp towel until you need it.
Step 5
Mix mayonnaise with shichimi togarashi.
Step 6
Cut the salmon into 1.5-2 cm cubes. Cut the pineapple into the same slices. Cut the pepper into strips, cut the nori into the same strips (it is convenient to do this with scissors). Cut the cucumber into circles. Daikon - in semicircles.
Step 7
In a large bowl, combine sesame oil, soy sauce, juice from half a lime, and chili flakes. Place the fish slices in a bowl and stir well to cover each slice with the sauce.
Step 8
Divide the rice into 2 serving bowls. Arrange the pepper, pineapple, nori seaweed, fish pieces and cucumber in bowls as you see in the photo. Top with some chuk salad, if using.
Step 9
Drizzle with the sauce left over from the fish. Sprinkle with sesame seeds. Top with a spoonful of mayonnaise sauce in each bowl. Pour the remaining fish sauce into small sauce bowls and serve with the lime slices.
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