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Miso-Ginger Salmon, Sushi Rice, Jammy Egg

Very easy recipe and an umami bomb
Recipe
Substitutions

Japanese influenced dish composed of a jammy 12h soy marinated egg, flaky miso-ginger salmon, sushi rice and furikake.

Recipe

Serves: 2 | Prep: 35 min | Rest: 12h

Ingredients

Soy cured egg yolk

  • 2 eggs (yolks only)
  • 2 tbsp soy sauce
  • 1/2 tbsp mirin

Salmon & Rice

  • 1/2 cup sushi rice
  • 150g fresh salmon (1/3 lb or 5 oz)
  • 1 lime (juice only)
  • 1 tbsp miso
  • 1 tbsp minced ginger
  • 1/4 tsp sesame oil (optional)
  • Furikake (optional)

Method

Make the egg yolks (day before: 5min prep – 12h resting)

  1. Mix soy and mirin.
  2. Separate egg yolk from white and add to the marinade.
  3. Marinate between 12h to 15h for a perfect jammy yolk.

Finish the dish (day of)

  1. Sushi Rice:
    • Makes sushi rice as per packet instructions.
  2. Seasoned salmon filling:
    • Whilst the rice is cooking, poach salmon in simmering salted water for about 5min (until just cooked through, it could take up to 10min if you have a thicker cut).
    • Mince the ginger and juice the lime.
    • Mix ginger, lime, miso and sesame oil in a saucepan and heat 5min over medium low heat.
    • Flake the salmon and add to the sauce. Combine well. Reserve.
  3. Once the rice is ready, assemble.* For 1 serving:
    • Line a bowl with cling film and press 1/2 of the cooked sushi rice around the exteriors (about 1/2cm thick | 1/4in).
    • Fill with 1/2 of the seasoned salmon.
    • Cover bowl with a plate and flip. Tap on the bowl for the salmon filled rice to gently fall on the plate.
    • Remove cling film and make a small dent with the back of a spoon in the top of the dome.
    • Sprinkle with furikake and gently place the soy-cured egg yolk in the dent at the center of the dome.
    • Enjoy!

(*) You can also simply assemble all components in a bowl without the extra presentation work.

Substitutions

I highlight here the core of the dish and suggest some possible substitutions to adapt the dish to your preferences, diet and ingredients available to you.

Core: Sushi rice and soy-cured egg yolk.

Substitutions:

Cooking of the salmon: You can also microwave, steam or pan fry the salmon instead of poaching.

Ingredients:

Recipe componentsPossible substitutions*
Fresh salmon• Leftover cooked salmon (in which case skip the poaching of the salmon)
• Tinned salmon
• Aubergine / Eggplant (cooked and shredded) for a vegetarian alternative
Furikake• Nori powder / blitzed nori sheets
• Green onion
• Toasted sesame seeds
(*) Substitutions are only suggestions, adapt to your taste, diet, and ingredients available to you. Not all substitutions have been tested.
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