Salmon poke tower

For /➊➋➌➍➎➏➐➑➒➓/
raw salmon in pieces, marinated with soy sauce & sriracha mayo
pieces of avocado
seaweed salad
cooked edamame
sliced spring onion
mix of sesame & poppy seeds

Place the ingredients in the ring. Press each layer well. Create a layer with
rice,
cucumber,
marinated salmon,
avocado,
seaweed salad,
edamame beans,
spring onion.
Squeeze a strand of sirarcha mayo over the ingredients.
Sprinkle with mix of sesame and poppy seeds.
Serve.

Easy salmon sashimi

For ➋ 

250 g sushi rice

33 cl water

3 tbs sushi vinegar

2 tbs sugar or mirin

½ ts salt

150 g sliced salmon sashimi

Rinse the rice 3-4 times. Drain.

Add the water, cover and bring to boil. Cook covered for 10 m.

Close the fire and let the covered rice rest for 20 m.

If wanted, mix the vinegar, sugar or mirin and the salt to the cold rice.

Rub salmon lightly with rice vinegar and mirin (salt or light soy  sauce optional)

Cover with sliced salmon.

Serve.

* Serve with fennel salad if wanted.

Teriyaki salmon rice bowl with spinach & avocado

For ➍
500 g salmon fillet cut into 4 thin portions (skin on is ok)
teriyaki sauce
1 square sheet of nori, cut with a scissors into 2.5 cm strips, then stack the strips & cut crosswise into 2.5 by 0.5 cm confetti*
2 tbs of black or/& white sesame seeds
400 g sushi rice
16 cl homemade seasoned rice vinegar  or bought seasoned rice vinegar
500 g fresh spinach, washed
1 tbs Asian sesame oil
salt
1 bunch scallions, washed, trimmed, & sliced crosswise
1 avocado, peeled, pitted & sliced

Make the teriyaki sauce.
Toast nori and sesame seeds in a hot skillet for 2 m, stirring and tossing constantly just until sesame seeds start to get a little brown. Transfer to a bowl and set aside.
Make the sushi rice. Rinse rice several times to remove excess starchy powder: put rice into a large bowl and cover by an inch with water. Swish rice around with your hands. Pour off cloudy water. Repeat 2 or 3 times more. Drain in a fine mesh colander. Cook rice per package directions. (about 60 cl  water per 400 g rice and a 15 m simmer, covered) Remove rice from heat and let it sit, covered, for 10 m.
While rice is cooking, make seasoned rice vinegar. 
Transfer rice to a large nonmetallic bowl. Slowly pour 16 cl of seasoned rice vinegar over the rice, while tossing and mixing it. Cover bowl with a cloth and set aside.
Cook the spinach: Heat 1 tbs sesame oil over medium heat in a large skillet. Add spinach and 2 tbs water to the pan. Cover pan and leave it for 2 m. Uncover and stir. Spinach will be mostly wilted. Cook, stirring for about 1 m more until it is completely wilted. Sprinkle with a pinch or two of salt. Remove from heat.
Cook the salmon**: Preheat oven to broil and set the rack 20 cm from the top. Place salmon skin-side down on a foil-lined jellyroll pan. Pour 6 cl of teriyaki sauce into a separate small bowl to use for glazing the salmon. Brush salmon with teriyaki sauce and cook for 2 m under the broiler. Pull salmon out of the oven and brush more teriyaki sauce on top. Return to the oven and cook for 1-3 m more, to your desired doneness. Better to undercook it slightly as it will continue to cook a bit even after it's out of the oven. Remove from oven.
Assemble rice bowls: Put rice and spinach in the bottom of a bowl. Lay salmon on top. (skin will peel off easily, if you prefer it skinless) Garnish with avocado slices. Sprinkle with scallions and nori-sesame confetti. Drizzle with teriyaki sauce. Repeat for each bowl.

*Use dried seaweed instead.  Let stand for 5 m in a bowl of water. Discard the water.
**Alternatively, cook the salmon in a frying pan, as they would in Japan. Replace teriyaki with this seasoning mix.
2 fillets salmon with skin (2 fillets =  340 g) (1 to 1.8 cm thickness, skin will hold the flesh together while cooking); ¼ ts salt; freshly ground black pepper; 1 tbs all-purpose flour; ½ tbs neutral flavor oil (vegetable, canola, etc); 1 tbs unsalted butter; 1 tbs sake
Seasonings: 1 tbs sake (or Chinese rice wine or dry sherry); 1 tbs mirin (or 1 tbs sake + 1 ts sugar); 1 tbs granulated sugar; 2 tbs soy sauce
Combine the ingredients for seasonings and mix well until the sugar is mostly dissolved (or you can microwave for seconds). Rinse the salmon and pat dry. Season the salmon with kosher salt and black pepper on both sides.
Sprinkle ½ tbs of all-purpose flour on one side of salmon and spread evenly. Flip over and sprinkle the rest of flour on the other side. Gently remove the excess flour.
In a frying pan, add the vegetable oil and melt the butter over medium heat. Don’t burn the butter. If the frying pan gets too hot, reduce heat or remove from the heat temporally.
Add the salmon fillets, skin side on the bottom (this will be top when you serve). Cook the salmon for 3 m, or until the bottom side is nicely browned.
Add sake and cover with lid. Steam the salmon for 3 m, or until it's cooked through. Remove the salmon to a plate.
Add the seasonings to the pan and increase the heat little bit. When the sauce starts to boil, add salmon back in the pan and spoon the sauce over the salmon.
When the sauce thickens, turn off the heat. Plate the salmon on a plate and serve immediately.
http://www.justonecookbook.com/teriyaki-salmon-recipe/
***Make the teriyaki sauce and toast the sesame seeds and nori in advance. Keeps in airtight containers in the fridge for a week or so. The rice is best made fresh.
This is a very adaptable recipe. Eat it hot, cold or at room temperature. Try it with different vegetables like sautéed snow peas, sugar snap peas or asparagus (cut on the diagonal into bite-sized pieces). Use tofu or chicken instead of salmon.

Seasoned rice vinegar

For ➋➎ cl
25 cl rice vinegar
3 tbs sugar
2 ts salt

In a small saucepan bring rice vinegar, sugar and salt to a gentle simmer. Cook, stirring, until sugar and salt are dissolved. Set aside.
Use in sushi rice.

Japanese raw salmon & avocado rice

For ➍
300 g sushi rice
350 g skinless salmon fillet
2 small, ripe avocados, sliced
juice 1 lemon
4 ts light soy sauce
4 ts toasted sesame seeds
2 spring onions / scallions, thinly sliced
1 red chilli, deseeded & thinly sliced
small handful coriander leaves
salt

Rinse the rice in a sieve until the water runs clear. Drain and put in a large pan with 4 dl water. Bring to the boil, turn the heat to low, cover, then cook for 10-12 m until the rice is almost cooked. Remove from the heat, then leave, covered, for another 10 m.
Thinly slice the salmon and arrange on a platter with the sliced avocado. Drizzle over the lemon juice and soy, making sure everything is evenly covered. Leave in the fridge to marinate for 10 m.
Carefully tip the juices from the salmon platter into the rice, then stir in with a little salt. Divide the rice between 4 bowls.
Scatter the sesame seeds, spring onions, chilli and coriander over the salmon and avocado, then serve with the rice.

A sushi like combination without the rolling.

tip: cooking sushi rice

For ➍-➏
350 g Japanese short grain rice
75 cl water*

kelp, 5 x 8cm*

3 tbs sake*

5 tbs rice vinegar**

1 tbs lime juice**
3 tbs sugar
1 ts salt

Put the rice in a large bowl and wash it with cold water. Repeat washing until the water becomes almost clear. Drain the rice in a colander and set aside for 30 m.
Place the rice in rice cooker and add water. Let the rice soak in the water at least 30 m. Put rice and water in the pot. Cover the pot with a lid and bring to a boil on high heat.* Turn the heat down to low and cook about 20 m, or until the water is almost gone. Stop the heat and let it steam for about 15 m.
Prepare sushi vinegar by mixing rice vinegar**, sugar and salt in a sauce pan. Put the pan on low heat and heat until the sugar dissolves. Cool the vinegar mixture.
Spread the hot steamed rice into a large plate or a large bowl (non-metallic bowl to prevent any interaction with rice vinegar). Sprinkle the vinegar mixture over the rice and fold the rice quickly with a spatula. Be careful not to smash the rice.
To cool and remove the moisture of the rice well, use a fan as you mix sushi rice. This will give sushi rice a shiny look.

It's best to use rice right away in sushi (or chirashizushi) (or as sticky rice in Asian recipes). Cover the bowl of rice with a damp slotted cloth (as dim sum cloth) to keep the rice fresh and moist. If you refrigerate the rice, it will turn hard and dry.

*The amount of water to cook Japanese rice is basically a little more than the amount of rice. The right amount of water to cook Japanese rice vary, depending on kinds and freshness of rice. Add a piece of konbu (kelp), roughly 5 cm by 8 cm, with cuts all over but not sliced and 2 tbs sake to the cooking water. Remove kelp before serving.

**Replace 1 tbs of the vinegar with fresh lime juice for a zestier taste. Adapt the taste to the other ingredients of the dish.

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