Zuke is the old method to preserve fish in Japan by soaking fish fillet in soy sauce mixture. The method was almost forgotten after refrigeration system was introduced, but it started to regain popularity decades ago. The most common fish to be used for zuke is tuna, but bonito, salmon, jack mackerel are used, too.
Ingredients
10 oz Fresh salmon for sushi or sashimi
3 tbsp soy sauce
3 tbsp mirin
1 tsp wasabi
Daikon for garnish
Chopped scallions for garnish
4 cups cooked rice (2 cups uncooked rice)
5 tbsp sushi seasoning (either buy vinegar mixture for sushi or make on your own)
Instructions
Start cooking rice first. Make sure to wash rice before cooking, particularly when you make
sushi rice. Turn on your rice cooker in "Sushi Mode."
Slice salmon fillet thinly. Insert knife diagonally. Mix the ingredients with the * together to
make soy sauce marinade. Put the sliced salmon fillet in the marinade and soak 15 minutes. While waiting for salmon, prepare garnish. Peel daikon skin. Set the finest teeth to a mandoline
slicer, and slice daikon. The daikon should look thinner than angel hair pasta. Put them in water
5 minutes and drain.
Take out 4 cups of cooked rice, and mix with sushi seasonings. Cool down the rice while mixing
using a fan to make the rice shiny, and be careful not to mash the rice.
Put the rice in a bowl, lay pieces of sliced salmon on the rice, and top with the daikon and
scallions. Serve immediately.
