Beet Cured Salmon Nigiri Recipe
Crispy Caper, Pomegranate Cream Cheese
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Ingredients
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Beet Cured Salmon
Crispy Capers
Pomegranate Cream Cheese
Nigiri Rice
Method
Beet Cured Salmon
- 1
Prepare the Cure
In a bowl, mix together the beet juice, sea salt, brown sugar, and black pepper until well combined.
- 2
Cure the Salmon
Place the salmon fillet in a shallow dish and pour the beet mixture over it, ensuring the salmon is fully coated. Cover with plastic wrap and refrigerate for 24-48 hours.
- 3
Rinse and Pat Dry
After curing, remove the salmon from the marinade, rinse under cold water, and pat dry with paper towels.
- 4
Slice the Salmon
Using a sharp knife, slice the cured salmon thinly against the grain.
Crispy Capers
- 5
Heat the Oil
In a small saucepan, heat the olive oil over medium heat until hot.
- 6
Fry the Capers
Add the capers to the hot oil and fry for about 2-3 minutes until they are crispy. Remove with a slotted spoon and drain on paper towels.
Pomegranate Cream Cheese
- 7
Mix the Ingredients
In a mixing bowl, combine the cream cheese, pomegranate seeds, and lemon juice. Mix until smooth and well incorporated.
Nigiri Rice
- 8
Cook the Rice
Rinse the sushi rice under cold water until the water runs clear. Cook according to package instructions.
- 9
Season the Rice
Once cooked, transfer the rice to a bowl and gently mix in rice vinegar, sugar, and salt. Allow to cool to room temperature.
- 10
Form the Nigiri
Wet your hands with water, take a small amount of rice, and form it into an oval shape. Place a slice of cured salmon on top.