Recipes — sushi

How to make flavorful, traditional beef hot pot at home. Winter has just begun—which means there is just enough time for one more sukiyaki supper before the hot weather arrives. Sukiyaki is a Japanese Winter meal, cooked tableside and often eaten around New Years. To cook it the traditional way you'll need a butane burner or electric hot plate. If you enjoy hotpot-style cooking these two things are worth having anyway.

The usual ingredients are thinly sliced beef, tofu and a variety vegetables, typically cabbage, mushrooms, and onions. Many people dip their hot cooked beef and vegetables in a beaten raw egg. If this makes you squeamish, or the risk of eating raw egg out weighs the reward, just skip it.

Prep Time

    •    Prep and cook time: 30 minutes
    •    Yield: Serves 4

Ingredients

    •    1 tbsp sugar
    •    2/3 cup sake
    •    2/3 cup mirin
    •    4 eggs (optional)
    •    1 1/3 cups dashi
    •    2/3 cup soy sauce
    •    1 cup short grain rice
    •    8 ounces mushrooms, sliced
    •    8 scallions, cut into 2 inch pieces
    •    8 ounces shirataki or udon noodles
    •    1 yellow onion, sliced into thin rings
    •    8 ounces firm tofu, cut into 1-inch cubes
    •    1 1/2 pounds sirloin beef, sliced into 1/4 to 1/8th-inch strips
    •    1 small head bok choy or napa cabbage, leaves cut into 1 to 2-inch segments

Method

1. Bring mirin, sake, dashi and sugar to a simmer and stir until sugar is dissolved. Remove from heat and reserve.
2. Arrange beef and tofu on separate platters (or dinner plates) cover with plastic wrap and refrigerate. Arrange mushrooms, onion, scallions, and bok choy on a serving platter and set aside.
3. Rinse rice in a fine mesh strainer until water runs clear. Place in a small pot and cover with 2 cups water, bring to a simmer then turn heat to low and cover with tight fitting lid. Steam until all the water is absorbed, about 30 minutes.
4. Set up butane burner or electric hot plate, and carefully ignite. Place a thick bottomed, low sided pan over burner and pour in sauce mixture. Bring to a simmer.
5. Divide rice between 4 small bowls. Place platters of ingredients around burner and cook as you eat by transferring to simmering broth and cooking to desired doneness. If desired, break egg into separate bowl, beat and use to dip steaming hot ingredients into.

This great family recipe is thanks to Serious Eats Recipes at https://www.seriouseats.com/recipes/2012/03/traditional-sukiyaki-japanese-hot-pot-recipe.html

A favourite with the kids, think of this Huon Salmon dish as a deconstructed salmon sushi roll, don is a Japanese word short for donburi which means rice bowl. You can add avocado or thinly sliced carrot to up the veg intake!

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 20 minutes
    •    Yield: Serves 4

Ingredients

    •   360g Premium Fresh Huon Salmon, skinless
    •   2 Cups White short grain rice
    •   1/4 Cup Sushi rice seasoning + 1 tbs
    •   1 Large cucumber, peeled and thinly sliced
    •   2 Sheets of nori
    •   2 tbsp Black sesame seeds

Method

1. Cook rice using absorption method according to pack instructions. Transfer rice to a large bowl then pour over the sushi seasoning. Use a flat wooden spoon to gently toss the seasoning through, being careful that you don’t squash the rice.
2. In a small bowl, toss cucumber with extra tablespoon of sushi rice seasoning.
3. Using a very sharp knife, slice the salmon portions into thin strips.
4. Meanwhile use a pair of scissors to cut the nori sheets into thin strips and set aside.
5. Divide rice into four bowls, add cucumber and top with salmon slices. Sprinkle with nori strips and sesame seeds.
6. Serve with soy sauce.

TIP: Sushi rice seasoning and nori sheets are available in the Asian aisle of major supermarkets.

This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/huon-salmon-don/

These salmon cakes are crisp on the outside with flavorful bites of flaked salmon and they always disappear fast! Make sure to serve with our homemade tartar sauce.

Prep Time

    •    Prep time: 20 minutes
    •    Cook time: 25 minutes
    •    Skill Level: Easy
    •    Yield: 13 to 14 salmon cakes
    •    Author: Natasha of www.NatashasKitchen.com

Ingredients

• 1 lb fresh salmon filet
• Garlic Salt - I use Lawry's brand
• Black Pepper
• Olive Oil
• 1 medium onion 1 cup finely diced
• 1/2 red bell pepper diced
• 3 Tbsp unsalted butter divided
• 1 cup Panko bread crumbs Japanese Style crumbs
• 2 large eggs lightly beaten
• 3 Tbsp mayo
• 1 tsp Worcestershire sauce
• 1/4 cup minced fresh parsley

Method

1. Preheat Oven to 425˚F. Line a rimmed baking sheet with parchment or a silpat. Place salmon skin-side down, brush with olive oil and season with garlic salt and black pepper. Bake uncovered for 10-15 min or just until cooked through (my thinner cut salmon was closer to 10 min). Remove from oven, cover with foil and rest ten minutes. Discard skin, flake salmon with forks, remove any bones, and cool to room temp.

2. Heat a medium skillet over medium heat. Add 1 Tbsp olive oil, 1 Tbsp butter and finely diced onion and bell pepper. Saute until softened and golden (7-9 minutes) then remove from heat.

3. In a large mixing bowl, combine cooled flaked salmon, sautéed onion and pepper, 1 cup bread crumbs, 2 beaten eggs, 3 Tbsp mayo, 1 tsp Worcestershire sauce, 1 tsp garlic salt, 1/4 tsp black pepper, and 1/4 cup fresh parsley. Stir to combine then form into 13-14 patties. It's easy to portion patties using a flat ice cream scoop then pressing them into 1/3 to 1/2" thick patties.

4. Heat 1 Tbsp oil and 1 Tbsp butter in a large pan over medium heat and once butter is done sizzling, add half of the salmon cakes and sauté 3 1/2 to 4 min per side or until golden brown and cooked through. If salmon cakes brown too quickly, reduce heat. Remove to a paper-towel lined plate. Add remaining 1 Tbsp oil and 1 Tbsp butter and repeat cooking remaining salmon cakes.


This great family recipe is thanks to Nataha's Kitchen one of my fav cooking sites at https://natashaskitchen.com/2017/01/13/salmon-cakes-recipe/