Jewel Butter Seafood Bowl
Home version — salmon meunière and buttered squid over citrus sushi rice, studded with soy-pickled ikura and pomegranate "jewels"
- Difficulty
- Total time
- 1 h
- Hands-on
- 55 min
- Cost
- ¥¥¥¥
- Servings
- 2
Equipmentrice cooker or pot, 2 frying pans, oven
Tasterich, tangy, umami
Ingredients
+ added by Totsuki AI. ≈ amount estimated by Totsuki AI.
Citrus sushi rice
- 1½ cups rice, short grain, cooked (amount estimated)
- 2 tbsp orange juice (amount estimated)
- 1 tbsp lemon juice (amount estimated)
- 1 tbsp vinegar, rice (added by Totsuki AI)
- 1 tsp sugar (added by Totsuki AI)
- ½ tsp salt (added by Totsuki AI)
Salmon meunière
- 250 g salmon, steak (amount estimated)
- 2 tbsp flour (amount estimated)
- 30 g butter (amount estimated)
- 1 tbsp parsley, chopped (amount estimated)
- 1 tbsp lemon juice (amount estimated)
Buttered squid with liver
- 1 squid, with liver and innards (amount estimated)
- 15 g butter (amount estimated)
- 1 clove garlic, minced (amount estimated)
- 1 tbsp soy sauce (amount estimated)
Jewels
- 60 g salmon roe, soy-pickled (amount estimated)
- 2 tbsp pomegranate seeds (amount estimated)
- 1 tbsp tonburi, "land caviar", or black sesame (amount estimated)
Method
+ step written by Totsuki AI.
- 1
Mix the citrus juices, vinegar, sugar and salt and fold into the hot rice. Fan to cool to body temperature.+
- 2
Season the salmon, dust with flour and slow-roast at 110 °C for 15 minutes until just opaque.+
- 3
Brown the butter in a pan until nutty, add the parsley and lemon juice and spoon over the salmon. Break into large flakes.+
- 4
Cut the squid body into strips. Sauté in butter with the garlic, add the squeezed-out liver and innards, cook until creamy and finish with soy sauce.+
- 5
Fill bowls with rice, arrange the salmon and squid, then scatter the ikura, pomegranate and tonburi like jewels.+
Food safety
- Don't leave cooked rice at room temperature for more than 1–2 hours; refrigerate leftovers promptly.