Can you make sashimi from frozen salmon and how?
I buy frozen salmon in individual filets and usually bake it. Was interested in different recipes.
You can only make sashimi or other ‘uncooked’ preparation of fish & seafood if it is sushi- or sashimi-grade fish.
The handling of the fish and the actual meat is a better quality and less likely to make you sick from no-heat preparations.
That said, assuming you have sushi-quality fish, you would first defrost it. There are 2 safe ways to do this.
1. in the refridgerator for about 4 hours or until defrosted.
2. run the tightly-saran-wrapped fish under cold water for about 2 hours or until defrosted.
You have defrosted sushi-quality fish. Now what?
Sashimi Means “without rice” so the preparation is simple.
with the filet on the cutting board, slice the fish against the grain (the white lines of fat and connective tissue) on a 45 degree angle. You want thin slices no more than 1/4″ thick.
Maki rolls, however are a bit more tricky but lots of fun to make and eat. and you don’t really need a rolling mat. any flat rollable surface will do, just cover it in saran wrap.
First prepare the sushi-rice according to package instructions. This should involve rice-wine.
Second, be sure you have nori seaweed maki wrappers available. They’re fragile so be careful with them.
Place the nori on your home-made saran-mummified rolling mat. press a 1/2 in layer of cooked sushi-rice onto almost the whole piece of nori.
lay your middle ingredients, including your Sushi Fish, in a 1 in strip from your left to your right hand.
roll the mat up so the nori touches nori and the mat does not get caught inbetween. continue to do this until the whole roll is rolled.
press together to seal.
eat!
Third, think about what pairs well with salmon and what you like to eat. Cucumbers and avocados with crab? Spicy hot sauce and crunchy bits of fried wonton wrappers? Go wild, it’s fun.
good luck and remember to only defrost what you plan on using, keep frozen the rest.
Don’t abuse your fish! if you don’t use it, freeze it, cook that portion next time.
Keep it cold! at or below 32 degrees farenheit. Leaving food out at room temp gives food illness bacteria room to grow!
Recipe: Salmon Sashimi Rice Bowl (1 of 2)
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