晴hare Recipe

Rinse and Cook Rice

Rinse 2 cups short-grain sushi rice under cold water until runoff is clear (about 6–8 rinses). Drain and let sit 10 minutes. Combine rinsed rice and 360 ml water in a rice cooker or heavy saucepan. If using saucepan, bring to a boil, cover, reduce to low and simmer 12–14 minutes. Remove from heat and let rest, covered, for 10 minutes.

Make Sushi Vinegar

While rice cooks, warm 4 tbs rice vinegar, 1.5 tbs sugar and 1 tsp fine sea salt in a small saucepan over low heat just until sugar dissolves. Do not boil. Cool slightly.

Season Rice

Transfer cooked rice to a wooden or wide shallow bowl. Gently fold in the sushi vinegar with a rice paddle or spatula using slicing motions to avoid smashing grains. Fan the rice while folding to cool it to room temperature (about 10–15 minutes). Cover lightly with a damp cloth to keep moist.

Prepare Marinade

In a shallow dish, whisk 3 tbs soy sauce, 2 tbs mirin, 1 tbs sake, 1 tbs light brown sugar, 1 tsp grated ginger and 0.5 tsp minced garlic until sugar dissolves.

Marinate Salmon

Pat salmon dry and place in the marinade, skinless side up (or in a zip-top bag). Marinate in the refrigerator 30–45 minutes for flavor penetration. If pre-ordering in advance, marinate the morning of service for freshest texture.

Finish Salmon (Torch or Sear)

Remove salmon from marinade and pat dry. For a slightly caramelized finish: brush with a little reserved marinade and either quickly sear in a hot nonstick skillet (30–45 seconds per side) or use a culinary torch to lightly char the top until edges show caramelization but interior remains rare to medium-rare. Let rest 5 minutes, then thinly slice on a sharp knife against the grain into 6–8 slices.

Prepare cucumber, daikon, avocado and scallions: julienne 1/2 cup cucumber, finely shred 1/2 cup daikon, slice 1 avocado, and thinly slice 2 scallions. Keep microgreens or shiso leaves whole and chilled until plating.

Mixing Finishing Sauces

If using yuzu kosho, blend 3 tbs Japanese mayonnaise with 0.5 tsp yuzu kosho to make a bright aioli. Warm unagi sauce slightly if thick; place in squeeze bottle or small dish for drizzling.

Crisp Nori & Toast Seeds

Toast a nori sheet briefly over a low flame or in a dry skillet until crisp, then cut into thin strips. Lightly toast sesame seeds in a dry pan until fragrant (30–60 seconds).

Form Base

Divide seasoned sushi rice into 4 equal portions (serves 4). Using wet hands or a mold, form each portion into an oblong dome about 1–1.5 inches high and place on chilled plates.

Layer Ingredients

On each rice dome, arrange 2–3 slices of the marinated salmon overlapping slightly. Fan 1/4 of the sliced avocado next to the salmon and add a small nest (about 2 tbs) of shredded daikon and 2 tbs julienned cucumber. Scatter a few microgreens or a torn shiso leaf and sprinkle thinly sliced scallion over the top.

Sauce & Garnish

Drizzle 1/2 tbs unagi sauce across the salmon and a small zigzag (about 3/4 tbs) of the yuzu mayonnaise aioli. Sprinkle toasted sesame seeds and place 2–3 thin nori strips decoratively. Add a small mound (about 3 tbs) of pickled ginger and a dot (approximately 1/4 tsp) of wasabi on the side. Season lightly with 1/8 tsp kosher salt across the avocado if desired.

Final Presentation

Serve immediately at room temperature for rice and slightly chilled salmon. Recommend one Chef’s Special per pre-order. Provide soy sauce on the side for diners who want extra seasoning.