salmon for sushi | Imamother

mimismile

Thu, Dec 17 2009, 10:47 am

hi! I remember my parents' neighborused to put salt or lemon juice or both on her salmon and marinate it before using it in sushi. does anyone know what I'm talking about?? I would like to make sushi for shabbos with salmon but there's no way we're eating raw sushi!
anybody can help me?? I really appreciate any input! thanx.

jewels

Thu, Dec 17 2009, 10:55 am

It's called ceviche and it's using the acidity in the lemon juice or lime juice along with the salt to "cook" the fish. I think it's still considered raw fish though. Why dont you either poach it or bake it and then just use it in a sushi roll? It's still really good like that.

ra_mom

Thu, Dec 17 2009, 12:27 pm

I found this:
http://www.joegrossberg.com/ar......html
Thanks for the info on the name jewels. I will try this one night.
From what I see, I would use juice of 3 lemons or limes (9 Tbsp juice) for half a pound of salmon, and add a nice amount of salt.

mimismile

Thu, Dec 17 2009, 12:27 pm

thank you so much for the replies!
it's more a matter of a taste than the fsact its raw. dh would not eat anything that taste raw and as far as I remember it didnt taste too raw.
lox actually sounds like a pretty good idea and pretty easy. how do you do it jusyt lay pieces like regular salmon?
thanx again for the replies!

Mrs Bissli

Thu, Dec 24 2009, 8:20 pm

Ceviche is a Peruvian dish. You should go heavier on lime juice than lemon in the marinade to properly "cook" the fish. You can use other white flesh fish SO LONG AS they're super flesh.

For sushi you can use broiled salmon, or even canned tuna or salmon would work.

ganizzy

Fri, Dec 25 2009, 1:29 pm

or u can take salmon and make gravlox.
u let the salmon marinade for 2 or 3 days in a few simple ingredients
and then u have homeade lox. tastes good and is much cheaper than buying lox
if u want the recipe, let me know

alpidarkomama

Fri, Dec 25 2009, 4:32 pm

We love gravlax! Better than regular lox. Smile

Sushi-grade salmon just means that it's been frozen at 0 degrees or so for 48 hours. Perfectly safe. But if it's just the taste, then that nixes that! Smile

You can also take a propane torch, put a little mayo on the salmon and "grill" it by flaming it for 10 seconds or so. You can make it rare or well-done. This is *delicious* in sushi (or by itself). I personally don't like lox in sushi.

jewels

Sat, Dec 26 2009, 7:19 pm

ganizzy wrote:

I'd love the recipe! Thanks!

alpidarkomama

Sat, Dec 26 2009, 9:17 pm

For a 3-4 pound fish I pack 4 T. salt and 3 T. sugar on the top of the fillet. Then just put it in a covered dish for 2-3 days, rinse if off, and slice. YUM! You can also add pepper or dill or coriander and even a couple of tablespoons of vodka, but I usually just do it with salt and sugar.

ganizzy

Sun, Dec 27 2009, 2:05 am

alpidarkomama wrote:

this is basically the recipe I have, but with alot more sugar and salt
for 1 lb
3/4 c sugar (put on first)
1/2 c kosher salt
fresh dill (stems and all)
1/4 cup vodka
1/4 cup liquid smoke (optional - it gives it the smiked flavor)
1 tbsp peppercorns

cover tightly, after 2 days turn it over the wait another day.

the recipe is from a gourmet chef, but often simple is just as effective

mimismile

Sun, Dec 27 2009, 9:43 am

thanx so much everyone!!! I ended up making sushi with lox and thruthfully I didnt like it (dh loved it though) but your recipe sounds heaven!! cant wait to try it!!

one question ganizzi, where do you get liquid smoke from? thanx

ganizzy

Mon, Dec 28 2009, 2:20 am

I forgot which section of the grocery store it would be in - maybe near the sauces and marinades?

I ended up finding the one I have at the 99 cents store