Dinner
Miso and Fennel Cured Salmon Bowl
A Scandinavian-Japanese original, salmon cured in a white miso and fennel seed paste in the Nordic gravlax tradition so the Japanese umami depth and the Scandinavian herb-cure technique are structurally fused, served over sushi rice with pickled cucumber and a sesame and dill dressing.
$8
20 minsPrep
0 minsCook
260 minsTotal
EasyLevel
Nutrition per serving
565Calories
38gProtein
22gFat
52gCarbs
12gSugar
3gFiber
1240mgSodium
78mgChol
0gSat Fat
Goes well with
German Pilsner
local
Japanese Green Tea (Sencha)
international
High Protein
Gluten-Free
Dairy-Free
fusion-kitchen
Instructions
1
Prep
Mix white miso, salt, sugar, toasted fennel seeds, honey, lemon zest, and dill into a smooth paste. Spread over salmon flesh and skin, wrap tightly in cling film, refrigerate minimum 4 hours. Toss sliced cucumber with rice vinegar, sugar, and salt; set aside 10 minutes. Whisk sesame oil, rice vinegar, soy sauce, honey, and dill together for dressing.
2
Boil
Cook sushi rice according to packet instructions until tender, about 18 minutes. While rice cooks, rinse cured salmon under cold water, pat completely dry.
3
Build
Toss warm rice with half the sesame dill dressing until coated and glossy, about 1 minute.
4
Slice and plate
Slice cured salmon very thinly at an angle, discarding skin. Spoon dressed rice into a bowl. Arrange salmon slices, pickled cucumber, and radishes over rice. Drizzle remaining dressing over the top. Scatter sesame seeds and spring onions over the bowl. Serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g salmon fillet, skin on
- 5 tbsp5 tbsp white miso paste
- 3 tbsp3 tbsp fine sea salt
- 2 tbsp2 tbsp caster sugar
- 2 tsp2 tsp fennel seeds, toasted and ground
- 3 tbsp3 tbsp honey
- 11 lemon zest
- 40g40g fresh dill
- 3 tbsp3 tbsp sesame oil
- 4 tbsp4 tbsp rice vinegar
- 2 tsp2 tsp soy sauce
- 180g180g sushi rice or jasmine rice, dry
- 200g200g cucumber, medium
- 100g100g radishes
- 2 tsp2 tsp toasted sesame seeds
- 22 spring onion
