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Good afternoon and welcome to the Good Plate's Kitchen.
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Today we are going to make something that I
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absolutely love. There is a Japanese sushi
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restaurant in Glendale called Kamuduro Sushi and they make a baked salmon roll
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that I absolutely love.
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So I wanted to recreate it here and we have a salmon.
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We're going to be cutting that up.
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invitation crappy, sushi rice, and Japanese barbecue sauce, rice vinegar,
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garlic, and scallions.
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Now it's important when you're making this to use the right kind of rice.
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This is a short green rice.
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It's called sushi rice.
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And sushi rice is flavored with rice vinegar.
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You can use the flavored rice vinegar.
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This one already has all the ingredients in it.
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Usually you would use rice vinegar and sugar.
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This is already seasoned, so you don't have to do that.
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And I'm going to make our rice in the Instant Pot.
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So it'll be very, very easy, no burning, no problems.
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Of course, if you want to use real crab, you're more
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than welcome to, but we're using imitation crab.
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This is known as Surimi.
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It's fine. Cream cheese and an avocado for the garnish.
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Okay, the first thing we have to deal with is the rice.
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Now, when you make sushi rice, you have to rinse the rice until the water runs clear.
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So I want to introduce you to my little friend.
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This is actually for making rice.
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But Il use it for all kinds of things.
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Like if I want to drain beans or canned food
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or whatever. Let's measure this rice first
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so we knew how much water to put in.
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Because the ratio is just as usual as rice usually is, it's one to one.
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We're just shy of two cups.
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So I'm going to call this one and three quarters.
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This little guy is trying to escape and not be part of our dinner.
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Okay, I'm going to take this and I'm going to rinse it.
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Okay, now the rice is finished.
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It's in the pot of the instant pot.
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And we're going to add the seasoned rice vinegar to the water.
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Okay, and you can see I have a cup and a half of water right here.
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So I'm going to add a quarter cup of the seasoned rice vinegar.
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Okay, I'm going to add this to this.
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Okay, here we are with the crab,
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surimi, and I've already broken that up with my hands.
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We're going to be layering this.
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So that's why I broke it up.
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I'm going to put a thin layer of that on the salmon as well.
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And I'm going to show you the salmon.
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Okay, so here's our here's our salmon.
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And I'm going to put some seasoning the garlic.
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You can see this salmon is on foil.
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So we're going to take the salmon and we're going to put it in the oven.
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And you can see I use this method also when I make steelhead trout.
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And you can see the method that I use is basically the same method.
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Okay, so we can have salmon all ready.
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It's kind of in the middle.
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Now what's going to happen is the onion and the garlic
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are going to give the salmon some extra flavor.
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We have some ginger paste too.
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I'm going to put a little bit of that on there too.
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Give it some extra flavor.
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You don't need very much.
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So now just take that kind of distribute it around.
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It's a paste really like this paste.
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It's a really kind of full proof.
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All right, now we're going to take her.
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I'm going to seal her up.
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And I'm going to set it
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up like that. Like that.
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Okay, we're going to put her in a 350 F (176 C) oven.
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until she's at temperature.
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And we're going to use a probe to make sure that
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our salmon is the correct temperature that it's cooked through all the way.
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We're going to put it in the thickest part, which should be right here.
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And just to get in there like that.
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Okay, this is a Square Dot from Thermonix.
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The best one you can buy.
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Okay, right now the interior of that salmon is 29 degrees Fahrenheit (-1.67 C).
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Okay, we want to get it to 135 F (57 C).
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So we're going to make it so it goes to, but let's say 130 F (54 C) just to be sure.
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Okay, we're going to set it for 130 F (54 C)
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and we're going to put it in the oven.
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And it will a little beep when food is ready.
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Okay, we'll see you then.
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Okay, the salmon is out of the oven.
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Show you what it looks like.
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That! Isn't that beautiful?
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It is perfectly cooked.
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Okay, I'm going to plate it.
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I'm going to show you that in a few minutes.
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And this is our completed dish.
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See, we have rice layer, salmon layer, cream cheese layer.
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Crab layer and more salmon.
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I'm going to have a bite.
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And tell you how absolutely fabulous it is.
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A bite with everything.
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You have to try this.
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You can get the full recipe with all the
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ingredient amounts and full directions
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on the website and we'll see you next time on the Good Plate.
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Remember, ever forward, ever flavorful.
