My ultra easy salmon tataki recipe

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If, like me, you crave dishes from your favorite Asian restaurant, why not try making them yourself? I grant you, many recipes seem incredibly complex. But not that of my salmon tataki thanks to this ultra easy recipe …

I still don’t dare to confront the sushi but the fish and the vinegar rice I sorely missed. A very silly idea then came to me: to test my cooking skills on the recipe for salmon tataki! So do like me, go to your fishmonger and follow the guide. You will see, it is not that complicated …

The salmon tataki: kesako?

Cooking originating in Japan, it is said that its inventor would be none other than a samurai of the XIXth century. Tataki is applied to both fish and meat, although it is most often seen associated with tuna. In traditional Japanese cuisine, tataki is all cooked over high heat over a heat source, then immersed briefly in a vinegar bath and served in thin slices seasoned with ginger.

In my recipe, I allowed myself to somewhat reverse the sacred order of ancestral tradition. Marinated for a long time then just seared in a pan, the chosen pieces (salmon for me) will be tasted right away, in their beautiful semi-cooked dress. The meat or fish in your tataki must therefore be impeccably fresh since its core will not be cooked …

Tataki or chirashi?

The traditional tataki is eaten without artifice. For my part, I couldn’t resist dressing it up with a few flourishes… To begin with, vinegar rice! Like I told you, I love sushi rice. Like a chirashi, I therefore chose to give my salmon tataki a beautiful white bed.

Also, to give a little exotic side – and color! – to my dish, I chose to accompany it with mango, cucumber and nori seaweed. For this part, here is my advice: do yourself a favor! Avocado, radish, edamame or even fruits, do not hesitate to make your plate vibrate with your favorite dishes.

The ultra easy salmon tataki recipe

Ingredients to feast on 4 of this salmon tataki

  • 4 beautiful salmon steaks (fresh!)
  • 250 grams of sushi rice (round rice also works well)
  • A cucumber
  • A mango
  • 3 tablespoons of rice vinegar (you will find it in the grocery section of your supermarket or at Amazon for example)
  • 2 tablespoons of sugar
  • Sesame seeds

For the Japanese marinade:

  • 2 tablespoons of ketchup
  • 3 tablespoons of soy sauce
  • 1 tablespoon of honey
  • A few drops of sesame oil
  • 1 teaspoon minced fresh ginger
  • 1 teaspoon of lemon zest

Preparing the salmon

Let’s start with the marinade: heat all the elements of the marinade in a small saucepan. When it comes to a boil, take the saucepan off the heat and let cool.
Then pour the cold marinade into a deep plate. Place your salmon steaks there. Cover with plastic wrap and set aside in the fridge for at least 1h30. Do not hesitate to turn your pavers regularly to soak each side.

Preparing the sushi rice

Rinse the rice thoroughly under cold water. Repeat several times, until the water is clear. Then drain your rice.
Place it with 250 grams of water in a saucepan. Boil the water. Lower the heat and cook, covered, over low heat until the water is absorbed (about 10 minutes). However, if you are equipped, you can also cook the rice in the cooker: it’s much faster!
Simultaneously, in another saucepan, melt 2 tablespoons of sugar in 3 tablespoons of rice vinegar. When the sugar is gone, take the saucepan off the heat.
Spread the rice in a large bowl in as thin a layer as possible.
When almost cold, pour the sweet rice vinegar over the rice. Finally, mix to soak up all the grains with a wooden spatula.

Cooking salmon

This is the last step. Don’t worry, everything will be fine, but you will have to be vigilant!
Cover the bottom of your pan with sesame oil (no need to be too generous, a thin layer 2 millimeters thick will suffice very well). Sprinkle with sesame seeds.
Then heat the pan over high heat. When the sesame seeds start to simmer, it’s a sign that it’s time to cook your salmon.
Bake your pavers one minute per side, no more! For my part, as I particularly like raw salmon, I grill only two sides. If not, grab all four sides.
Finally, slice your pavers off the heat into pieces about a centimeter wide with a sharp knife.

Dressing your plate of salmon tataki

In a deep plate or a pretty bowl, first place the rice, then the nori seaweed cut into small squares, the mango and the cucumber in strips and finally the slices of salmon. Sprinkle sesame seeds to taste.

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And here is the salmon tataki!

If you are looking for an idea of ​​dessert to accompany this dish, discover my article tiramisu express recipe and many other delicacies!

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