prokhk:
Disclaimer: Eating raw fish has risks. Most fish caught here in California can contain anisakis, a parasitic worm that can make you really sick. Freezing fish at home does not kill the parasites, the only way is to fully cook the fish. That being said I have never heard of anyone getting sick and thought it would be worth the risk to make some salmon poke.
Cook sushi rice in rice cooker per instructions on the bag. Once it's done, mix in rice vinegar and mirin, while fanning and gently tossing.
Skin and debone salmon fillet, cut into half-inch cubes. I saved the fatty belly meat for nigiri.
Toast the sesame seeds in a dry pan.
Make the dressing by mixing soy sauce, grated ginger, mirin, brown sugar, and rice vinegar together. Adjust quantities until it tastes good.
Chop avocado and mango into cubes.
Chop the Cucumber, green onion, and shallot, into thin slices
Toss the salmon cubes with the dressing, sprinkle toasted sesame seeds on top. Put everything in a bowl so that it looks nice.
Enjoy :)
BigJim:
Looks bomb!!
:smt007 :smt007 :smt007
Nice job and thanks for sharing the recipe!
:smt006
Sincerely,
Jim
Eddie:
Das da' way! Bon appetit :smt006
polepole:
--- Quote from: prokhk on May 10, 2019, 12:32:47 PM ---Freezing fish at home does not kill the parasites, the only way is to fully cook the fish.
--- End quote ---
Not true. You can kill the parasites given enough time at the right temps. If you have a sub-zero freezer, all the better. 7 days at -4F.
-Allen
NowhereMan:
Looks good.
However, you can easily achieve temps cold enough in your home freezer to kill the parasites. You need -4F (-20C) for 7 days—see “prevention and control” here:
The problem is that if you don’t flash freeze it, you’ll lose some of the desirable texture when eaten raw. You can achieve a reasonable approximation to flash freezing at home, but it takes some effort (there have been a few previous discussions on this forum)...