Laks nigiri med nori crisps
Did you know that salmon nigiri is technically a fusion dish? The history of raw salmon being eaten in Japan only goes as far back as 1974, when a Norwegian parliamentary committee visited Japan in order to strengthen their international friendship. Seeing huge potential to sell Norwegian seafood to the Japanese market, the Norwegians began a campaign to promote the consumption of raw salmon, which would go on to create a huge cultural shift in Japan. Before 1980 (when the first Norwegian salmon was shipped), salmon had not been eaten raw in Japanese cuisine, but rather grilled or dried. By 1995 it was a runaway success, with raw salmon sushi being served in the country’s top hotels and restaurants. Today, salmon nigiri is probably the most popular and recognisable type of sushi in the west, and it’s very easy to make yourself! We’ve topped ours with a dash of Lofoten Umami, keeping the tradition of Norwegian and Japanese fusion going into the 21st century!
Makes 8 pieces
Ingredients:
100g sushi rice, cooked
125ml water
10ml sushi vinegar
120g raw salmon
10g Lofoten Umami
Soy sauce
Wasabi paste
Pickled ginger
Directions:
1)
Put the rice into a large bowl, and while it’s still warm, stir in the sushi vinegar.
2)
Cut the salmon into strips roughly 7cm long, 3cm wide and 0.5cm thick. Slice the salmon against the grain – this allows for a nicer texture.
3)
Take a small handful of rice in your palm and form it into a patty. Keep a small bowl of water nearby to wet your hand if the rice starts to stick.
4)
Dab a small amount of wasabi paste on the underside of the salmon slices, and put on top of the rice. Season with a generous pinch of Lofoten Umami, then serve with soy sauce and pickled ginger on the side.
5)
Submerge chunks of dried nori in oil preheated to 180C and fry for approximately 30 seconds. Remove with a slotted spoon and serve alongside the nigiri.
Hvis du likte denne laks nigiri med nori crisps, vil du kanskje like disse oppskriftene:
Oppskrifts produkt
Det er furikake, med en nordlig vri! Lofoten Umami er en blanding av butare, søl, sesamfrø og autentisk Lofoten tørrfisk – arktisk torsk tørket naturlig i havbrisen etter tradisjonelle metoder. Lofoten tørrfisk har status som beskyttet geografisk betegnelse, noe som setter den i samme klasse som champagne. Dette er et unikt deilig krydder som innkapsler historien og fremtiden til Lofotens mattradisjoner.
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