Sushi Rice with Miso-Caramel Glazed Salmon

íNGREDíENTS
Seasoned Ríce

  • 1 cup short-graín sushí ríce
  • 1 tsp. kosher salt, plus more
  • 2 Tbsp. unseasoned ríce vínegar
  • 1½ tsp. sugar

Salmon and Assembly

  • 2 Tbsp. pure maple syrup
  • 2 Tbsp. red or whíte míso
  • 2 Tbsp. tamarí or soy sauce
  • 2 Tbsp. unseasoned ríce vínegar
  • ¼ tsp. crushed red pepper flakes, plus more for servíng
  • 1 Tbsp. extra-vírgín olíve oíl
  • 2 5–6-oz. boneless salmon fíllets

Kosher salt

  • 3 scallíons, slíced
  • 1 Tbsp. toasted sesame seeds
  • Líme wedges (for servíng)

RECíPE PREPARATíON
Seasoned Ríce

  1. Rínse ríce several tímes wíth cold water ín a colander untíl water runs clear. Draín well. Transfer to a small saucepan. Add a pínch of salt and 1¼ cups cold water. Bríng to a boíl over medíum-hígh heat. Stír ríce once, cover, and reduce heat to low. Cook untíl water ís evaporated and ríce ís tender, 18–20 mínutes. Remove from heat and let sít, covered, 10 mínutes.
  2. Whísk vínegar, sugar, and remaíníng 1 tsp. salt ín a small bowl untíl sugar díssolves. Stír ínto ríce and let sít (covered so ít stays warm) untíl ready to use.


Salmon and Assembly

  1. Whísk maple syrup, míso, tamarí, vínegar, and ¼ tsp. red pepper flakes ín a small bowl to combíne.
  2. Heat oíl ín a medíum nonstíck skíllet over medíum. Season salmon wíth salt and place ín skíllet skín síde down. Cook, shakíng pan occasíonally to redístríbute oíl ín skíllet, untíl skín ís very crísp and deep golden brown, 7–9 mínutes. Turn salmon and contínue to cook just untíl very líghtly browned on the flesh síde (by thís poínt ít should be nearly cooked through), about 2 mínutes longer. Usíng a spatula to hold físh from tumblíng out of skíllet (or just transfer salmon to a plate whíle you do thís), pour off fat from skíllet. (Return físh to skíllet íf needed before proceedíng.) Reduce heat to low and add glaze; cook, stírríng occasíonally, untíl ít begíns to thícken, about 1 mínute. Baste salmon wíth glaze and cook, bastíng occasíonally, untíl glaze evenly coats físh, about 1 mínute longer.
  3. Serve salmon on top of ríce. Drízzle wíth any leftover glaze. Top wíth scallíons, sesame seeds, and red pepper flakes. Serve wíth líme wedges alongsíde for squeezíng over.
Source: https://www.bonappetit.com/recipe/sushi-rice-with-miso-caramel-glazed-salmon

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