Easy Hibachi Salmon Food

JAPANESE HIBACHI STEAK AND SALMON

Steps:

• Mix the marinade ingredients together in a large bowl (or large zipper top bag).
• Add the steaks and salmon, and allow to marinate for at least 2 hours.
• Heat a LARGE cast iron pan/skillet over HIGH heat on the grill. When it is hot, add the oil.
• Place the steaks and salmon (flesh side down) on the hot skillet and cook until desired level of doneness. Salmon: 3 minutes per side depending on thicknessSteak: 6 minutes on the first side, then 4 to 6 on the second side.
• Pour the remaining marinade over the steaks and salmon after you flip them over to create a thick glaze.
• Allow the steaks to rest, covered with foil, for ten minutes before serving.

HIBACHI SALMON

Steps:

• Combine the hibachi cooking oil ingredients in a container like a squeeze bottle or jar that you can use for storage. Shake bottle or jar before using the cooking oil.
• Prepare the salmon by rinsing and patting dry with paper towels. Preheat your pan, electric skillet, or Blackstone griddle to medium-high heat.
• Saute the garlic and ginger in the hibachi cooking oil for 1-2 minutes, or until fragrant but not burnt. Remove the garlic and ginger.
• Place the salmon flesh side down onto the preheated cooking surface with the garlic-ginger flavored cooking oil. Sear for 4 minutes.
• Flip and cook the second side (skin side down) until the skin is nice and crispy. Squeeze lemon juice over the salmon fillets, then season with freshly ground black pepper.
• Cook for 3-4 minutes on the second side. There should still be some pink in the salmon flesh, as the fish will continue to cook when removed from heat. Remove from heat and rest 5 minutes before serving.

EASY HIBACHI SALMON RECIPE

Steps:

• Mix the hibachi cooking oil ingredients together in a small bowl.
• Pat dry the salmon with paper towel. Heat your skillet to medium-high heat.
• Pour about 2 tablespoons of hibachi cooking into the skillet and sauté the ginger and garlic until fragrant - about 1 to 2 minutes. Remove from the pan.
• Sear the salmon for about 4 minutes. Flip and sear the other side until the skin is crispy - about 3 to 4 minutes. Try not to overdo the salmon as it will still cook when removed from the heat. Ideally, the flesh should still be a little pink inside.
• Squeeze lemon juice over the fillets and season with freshly ground black pepper. Then remove from the heat and allow to rest for about 5 minutes. Garnish with sesame seeds and serve with rice.

EASY SALMON SUSHI

Steps:

• Tip the rice into a sieve. Place under a cold running tap and rinse until the water runs clear, then drain really well and place in a saucepan. Pour over 350ml water. Bring to the boil and cook about for 5 mins until most of the liquid has boiled away and small holes appear in the rice. Turn the heat down as low as it will go. Cover the pan with a really tight-fitting lid or tin foil and leave for 10 mins. Then turn off the heat and leave for another 10 mins.
• Heat the rice wine vinegar, sugar and a pinch of salt together in the microwave for about 30 secs until the sugar dissolves. Tip the cooked rice into a large bowl. Pour over the warm rice wine mixture and stir through, then leave the rice to cool down.
• Line a 20 x 20cm baking tin or similar-size dish with a double layer of cling film. Spread the sushi rice over the bottom of the tin (the mixture will be a little sticky, so you may have to wet your hands to do this). Then cover the rice completely with smoked salmon slices. Fold the cling film over the salmon to cover pressing down well with your hands to mould everything together. You can chill the sushi in the fridge until ready to use, but try not to chill it for longer than 3 hrs or the rice will harden.
• To serve, dip a sharp knife into a little hot water to stop the rice from sticking, then cut into 16 rectangles.

SIMPLE SUSHI

Steps:

• KIDS the writing in bold is for you. ADULTS the rest is for you. TO MAKE SUSHI ROLLS: Pat out some rice. Lay a nori sheet on the mat, shiny-side down. Dip your hands in the vinegared water, then pat handfuls of rice on top in a 1cm thick layer, leaving the furthest edge from you clear.
• Spread over some Japanese mayonnaise. Use a spoon to spread out a thin layer of mayonnaise down the middle of the rice.
• Add the filling. Get your child to top the mayonnaise with a line of their favourite fillings - here we've used tuna and cucumber.
• Roll it up. Lift the edge of the mat over the rice, applying a little pressure to keep everything in a tight roll.
• Stick down the sides like a stamp. When you get to the edge without any rice, brush with a little water and continue to roll into a tight roll.
• Wrap in cling film. Remove the mat and roll tightly in cling film before a grown-up cuts the sushi into thick slices, then unravel the cling film.
• TO MAKE PRESSED SUSHI: Layer over some smoked salmon. Line a loaf tin with cling film, then place a thin layer of smoked salmon inside on top of the cling film.
• Cover with rice and press down. Press about 3cm of rice over the fish, fold the cling film over and press down as much as you can, using another tin if you have one.
• Tip it out like a sandcastle. Turn block of sushi onto a chopping board. Get a grown-up to cut into fingers, then remove the cling film.
• TO MAKE SUSHI BALLS: Choose your topping. Get a small square of cling film and place a topping, like half a prawn or a small piece of smoked salmon, on it. Use damp hands to roll walnut-sized balls of rice and place on the topping.
• Make into tight balls. Bring the corners of the cling film together and tighten into balls by twisting it up, then unwrap and serve.