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Tataki of salmon, sushi rice salad with furikake, nori, retttich and ponzu dressing

Tataki of salmon, sushi rice salad with furikake, nori, retttich and ponzu dressing

Starter for 8 persons


Sushi rice salad
150 g sushi rice
250 ml of water
1 tbsp rice vinegar
1 tbsp mirin
½ tsp salt
1 sheet of nori
4 cm retich
1 tbsp furikake

400 g salmon fillet without skin
1 tbsp vegetable oil

Ponzu dressing½el ponzu sauce
½ tsp kikkoman
½ tsp sesame oil
1 tsp mirin
1 cm fresh ginger
4 sprigs of chives

- strainer
- guard
- teppan + spatula
- large bowls
- scraper
- pastry brush


Sushi rice salad
Rinse the rice in a strainer under the tap until the water that comes out is not
with is cloudy.
- Preheat the Combi steam oven to 100℃, 100% steam.
- Put the rice with the water and a pinch of salt in a small tight baking pan and
Spread the rice over the bottom. Place the rice in the steamer and steam until tender in
20 minutes.
- Meanwhile, cut the rettich into gossamer-thin strands and place them in ice water.
- When the rice is cooked, transfer it to a large bowl and, while stirring, add vinegar, mirin
and salt. Cool the rice to lukewarm by continuously adding air to her
flail and scoop frequently and gently with the pan scraper. Put
away until further use.

- Heat the teppan on the highest (not boost) setting.
- Rub the salmon with salt and pepper and brush lightly with oil.
- Place the salmon on the teppan when it is red-hot, and give the salmon in about
30 seconds of color. Turn the salmon and color the other side.
- Remove the salmon from the plate and reserve on a plate. It is intended that the
salmon is still completely raw inside.

Ponzu dressing
- Chop the ginger finely and the chives into rings.
- Put all the liquids except the oil in a bowl and stir very well with the
guard. Now add the sesame oil while whisking.
- Finally, mix in the ginger and chives.

Finishing and serving
- Cut the salmon into nice slices or cubes. Remove the radish from the water and drain on paper towels.
- Make a rectangle of rice on one half of the plate and sprinkle with the furikake.
- Place a rectangle of rettich against it and dresse the salmon on top.
- Drizzle with the ponzu dressing and garnish with some pieces of nori torn into pieces.

For more tasty recipes, check out the Gaggenau cookbook

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