- 600g Scottish salmon fllet, skin on
- 200g Sushi rice
- 2 Yuzu, finely zested then peeled and finely chopped
- 3 Nori seaweed sheets, cut into small pieces
- 6 Basil leaves, chopped
- 200g Salt
- 110ml Sushi vinegar
- 70g Sugar
- 180ml Fresh cream
- 10g Horseradish
- 20ml Soy sauce
- 200ml Water
- 60g Carrot
- 180ml Oil
Sushi Style Sauteed Scottish Salmon
Sushi Style Sauteed Scottish Salmon
A popular choice due to its versatile flavour, salmon is a delicious addition to any recipe. Put your culinary skills to the test with the following Sushi Style Sauteed Scottish Salmon recipe. Served with Basil Leaf and Horsradish Sauce by Sous Chef Kazuyuki Kondo, Restaurant Kadota, Japan
Ingredients
Method
Serves 6
1. Marinate the Scottish salmon in salt and seaweed for 2 hours.
2. While the salmon is absorbing the flavours, wash the rice with cold water and cook it for 20 minutes in 400ml of simmering water.
3. After the rice has cooled mix in the sushi vinegar, finely chopped yuzu and yuzu zest. Set aside.
4. Cut the carrot into a fne julienne and deep fry in oil until crisp. Set aside.
5. Make a sauce by combining the fresh cream, soy sauce and horseradish.
6. Remove the salmon from the marinade and sauté until crisp.
TO SERVE
1. Serve the salmon on a ball of the yuzu flavoured rice.
2. Garnish with the fnely sliced basil, fried carrot and horseradish cream.
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