Seasoned Salmon with Warm Sushi Rice
My brother took me to this place called Sugarfish in Los Angeles, where we had seasoned sashimi and warm sushi rice. I thought it was the most brilliant thing: take something familiar like sushi and make it even more comforting by keeping the rice warm and injecting the cool, sweet fish with acid and salt. I like to use capers for spike and scallions for poke, and cilantro stems, which are significantly more fragrant than their bruised leaves. A bottle of hot sake and I'm set.
1 cup short-grain rice, rinsed and drained
1 cup water
1 tablespoon rice vinegar
1 tablespoon sugar
4 ounces sushi-grade salmon, thinly sliced
1 teaspoon soy sauce
1 teaspoon rice vinegar
Drizzle sesame oil
1 teaspoon capers
1 scallion, snipped with scissors
Cilantro stems, snipped with scissors
Freshly cracked black pepper
Put the rinsed rice and cup of water into a rice cooker and let soak for 10 minutes. Turn the rice cooker on and cook the rice. In a small container, dissolve the sugar and salt into the vinegar. As soon as the rice is done (and piping hot), quickly but gently fold in the seasoned vinegar until thoroughly mixed. Set aside, covered, until ready to eat.
Meanwhile, strew a white plate with the salmon slices and sprinkle with the soy sauce, vinegar, and a drizzle of sesame oil to taste. Garnish with the capers, scallion, cilantro, and pepper.
Eat the salmon with the rice, obviously.
^This sushi rice is seasoned lightly for the purpose of eating with the salty salmon. If you want stronger rice more akin to the kind you eat in nigiri, add more vinegar, sugar, and salt to taste.