1Cure the salmon with a 50/50 mix of salt and sugar.
2Place the cured salmon in the fridge for 30 minutes.
3Take the belly part of the salmon and make a crudo plate, letting it marinate.
4Chop up the rest of the salmon.
5Mix the chopped salmon with mayo, sriracha, and soy sauce.
6Add chives and sesame seeds to the salmon mix if available.
7Prepare sushi rice and mix in a little sushi vinegar.
8Make a quick ponzu vinaigrette by mixing ponzu, sesame oil, honey, and lemon juice.
9Add Trader Joe's crispy jalapenos and drench them in the vinaigrette.
Ingredients
Trader Joe's salmon
50 % salt
50 % sugar
mayo
sriracha
soy sauce
chives
sesame seeds
sushi rice
sushi vinegar
ponzu
sesame oil
honey
lemon juice
Trader Joe's crispy jalapenos
Equipment
fridge
Tips
When picking salmon, look for farmed Atlantic salmon with a vibrant orange color, good fat lines, a clean fresh smell, and the least excess liquid in the packaging.
Always do your own research before eating raw fish and ensure you are comfortable with the source.
For a home smoked salmon, cure the salmon for 8 hours in the fridge instead of 30 minutes.