Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Mince 2 stalks of fresh lemongrass, 1 tablespoon of fresh ginger, and 2 cloves of garlic, then combine them in a bowl with 60 ml of soy sauce, 30 ml of mirin, 30 ml of sake, and 15 ml of toasted sesame oil to create the marinade.

2. 2

   Place 600 grams of salmon fillets into the marinade, ensuring they are well coated, and refrigerate for at least 30 minutes, or up to 2 hours, turning once.

3. 3

   While the salmon marinates, cook 2 cups of sushi rice with 2.5 cups of water according to package instructions, then gently mix in 60 ml of rice vinegar, 15 grams of sugar, and 5 grams of salt while the rice is warm.

4. 4

   Prepare a smoker or a deep pot with a rack by placing 0.5 cup of soaked wood chips at the bottom, then arrange the marinated salmon fillets on the rack once the smoker is ready and smoke for 15-20 minutes, or until cooked through and flaky, reaching an internal temperature of 145°F (63°C).

5. 5

   Thinly slice 100 grams of daikon radish and prepare 8 shiso leaves for garnishing the bowls.

6. 6

   To assemble, portion the seasoned sushi rice into four bowls, top each with a smoked salmon fillet, sliced daikon radish, a couple of shiso leaves, and a sprinkle of 1 tablespoon of toasted sesame seeds.

7. 7

   Serve immediately, optionally drizzling with a light additional soy-sesame dressing if desired.