Salmon

Furikaka aburi salmon

Name: Furikaka aburi salmon
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 400g kelp noodles (from health food shops – substitute vermicelli noodles); 400g sashimi-grade salmon, thinly sliced; 1 cup (140g) pickled carrot and daikon (recipe below); 4 each baby red and gold beetroot, trimmed, peeled, thinly sliced; 1 cup (140g) frozen podded edamame, blanched, refreshed, drained; 1 Lebanese cucumber, thinly sliced; 3 spring onions, thinly sliced; 2 tbs nori katsuobushi furikake (recipe below); 1/3 cup (80ml) classic poke dressing (recipe below); Toasted white sesame seeds, to serve; 2 medium carrots, shredded (we used a julienne peeler); 400g daikon, peeled, shredded (we used a julienne peeler); 2 garlic cloves, thinly sliced; 1/4 cup (55g) caster sugar; 1/2 cup (125ml) rice wine vinegar; 3 nori sheets, torn; 1/3 cup (50g) white sesame seeds, toasted; 1/2 cup (5g) bonito flakes (from Asian food shops – optional); 2 tsp caster sugar; 1/2 tsp each onion and garlic powder; 100ml soy sauce or tamari; 50ml sesame oil; 50ml rice wine vinegar

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by delicious. team

delicious. team

Oct 01, 2017

Fast, fresh and fulfilling. We're sold. Recipe by chef Tom Walton, from Nudefish poké.

400g kelp noodles (from health food shops – substitute vermicelli noodles)
400g sashimi-grade salmon, thinly sliced
1 cup (140g) pickled carrot and daikon (recipe below)
4 each baby red and gold beetroot, trimmed, peeled, thinly sliced
1 cup (140g) frozen podded edamame, blanched, refreshed, drained
1 Lebanese cucumber, thinly sliced
3 spring onions, thinly sliced
2 tbs nori katsuobushi furikake (recipe below)
1/3 cup (80ml) classic poke dressing (recipe below)
Toasted white sesame seeds, to serve

Pickled carrot and daikon

2 medium carrots, shredded (we used a julienne peeler)
400g daikon, peeled, shredded (we used a julienne peeler)
2 garlic cloves, thinly sliced
1/4 cup (55g) caster sugar
1/2 cup (125ml) rice wine vinegar

Nori katsuobushi furikake

3 nori sheets, torn
1/3 cup (50g) white sesame seeds, toasted
1/2 cup (5g) bonito flakes (from Asian food shops – optional)
2 tsp caster sugar
1/2 tsp each onion and garlic powder

Classic poké dressing

100ml soy sauce or tamari
50ml sesame oil
50ml rice wine vinegar

Method

1.

For the pickled carrot and daikon, soak carrot and daikon in iced water for 5 minutes, then drain. Transfer to a bowl with garlic, sugar and 2 tbs salt flakes, and toss to combine. Transfer to a clean 1L (4-cup) glass jar, add vinegar and 1 cup (250ml) water, and chill for 2 hours or overnight. Store, chilled, for up to 2 weeks.
2.

For the nori katsuobushi furikake, heat a frypan over high heat. Add nori and cook, turning halfway, for 1 minute or until warmed through and slightly toasted. Transfer to a small food processor with remaining ingredients and 1 tsp salt flakes, and pulse until finely chopped. Store, in an airtight container at room temperature, for up to 4 weeks.
3.

For the classic poké dressing, place all ingredients and 50ml water in a clean screw-top jar and shake to combine. Store, chilled, for up to 2 months.
4.

For the poké bowl, place kelp noodles in a bowl, cover with warm water and stand for 10 minutes until they soften but still retain some bite. Drain. (If using vermicelli noodles, prepare according to packet instructions.)
5.

Divide noodles among serving bowls. Top with salmon, pickled carrot and daikon, beetroot, edamame and cucumber. Scatter with spring onion and nori katsuobushi furikake. Drizzle with dressing and sprinkle with sesame seeds to serve.