Chef’s Special! Fresh Salmon & Hanwoo Beef Omakase Sushi
Today’s Special Treat: Salmon Omakase Sushi with Flavorful Hanwoo Beef Sushi
Looking for a delicious meal without the summer heat of the kitchen? Let your rice cooker do the work and try making sushi today! It’s surprisingly simple: prepare a sweet and tangy sushi vinegar mixture, mix it with warm rice, and have your wasabi and fresh toppings ready. ‘Omakase’ means to leave it up to the chef, and today, I decided to create my ‘own omakase’ using fresh salmon and premium Hanwoo beef I had on hand. It’s a special way to elevate your sushi experience right at home! Since most of the cooking involves just rice preparation, it’s a perfect dish for warmer days, allowing you to fully appreciate the freshness of the ingredients. Enjoying this delicious meal has really lifted my spirits. When I felt tired from the heat, my husband asked what was wrong, and I said I thought I was overheated. He jokingly told me I shouldn’t eat just anything, and then lectured me when I admitted I had eaten something! It’s true, you really shouldn’t eat just anything, especially when it’s hot – it’s just not enjoyable!
Sushi Ingredients- Fresh Salmon Fillet 400g
- Premium Hanwoo Beef (recommend thinly sliced for bulgogi or shabu-shabu) 200g
- 3 Bowls of freshly cooked warm rice
- Fresh Wasabi (tube or paste) to taste
- Soy Sauce (for sushi) to serve
- Microgreens or sprouts (e.g., radish sprouts) as garnish
- 1/4 Fresh Onion
Delicious Sushi Vinegar (Sushi-zu)- 1 tsp Fine Salt
- 2 tsp Sugar
- 3 tsp Rice Vinegar (or apple cider vinegar)
- 1 tsp Fine Salt
- 2 tsp Sugar
- 3 tsp Rice Vinegar (or apple cider vinegar)
Cooking Instructions
Step 1
When cooking the rice, add a piece of kombu (kelp) to enhance the flavor. Ensure the rice is cooked to a perfect, slightly firm consistency.
Step 2
Salmon’s freshness is key, so slice it as thinly and uniformly as possible. This ensures a melt-in-your-mouth texture when placed on the sushi rice.
Step 3
For the Hanwoo beef, using a premium cut like sirloin or tenderloin will result in a more tender and flavorful experience. If you are using beef intended for stew, which can be tougher, slice it very thinly and lengthwise, cutting against the grain. Sear it quickly in a hot pan with a little oil to lock in the juices. Be careful not to overcook, as it can become tough.
Step 4
Peel and thinly julienne the onion. To mellow its sharpness and achieve a crisp texture, soak the julienned onion in ice-cold water for about 10 minutes. Afterward, drain thoroughly in a sieve.
Step 5
Rinse the microgreens or sprouts under cool running water and drain them well in a sieve. Their fresh aroma will add a wonderful layer of flavor to your sushi.
Step 6
In a small bowl, combine the salt, sugar, and vinegar. Stir well until the sugar and salt are completely dissolved to create the sushi vinegar mixture. Once the rice is cooked, gently fold this vinegar mixture into the warm rice using a rice paddle, being careful not to mash the grains. Mixing while the rice is still warm helps the vinegar absorb better, but let it cool slightly before mixing to prevent mushy rice.
Step 7
Wear disposable gloves and lightly dampen your hands with cold water before handling the rice. This prevents the rice from sticking to your hands. Shape the rice into individual sushi portions of your desired size. Avoid pressing too firmly, as this can make the rice hard.
Step 8
Spread a small amount of wasabi onto each piece of sushi rice. Then, carefully place a slice of salmon or a piece of the seared Hanwoo beef on top. Adjust the amount of wasabi according to your preference.
Step 9
For the salmon sushi, artfully arrange some of the julienned onion and a few microgreens or sprouts on top.
Step 10
Similarly, garnish the Hanwoo beef sushi with onion slices or sprouts as desired. Serve with soy sauce for dipping, and enjoy your delicious, homemade Omakase sushi!
