Kombu-Cured Salmon Sushi & Kombu Udon noodle soup at Home #cooking #souprecipe #japanesefood

!!Captions on for details!! [Kombu-Cured Long Tail Salmon Sushi & Kombu Udon Soup Noodle] A simple plated home-cooking dish made with kombu-cured salmon, sushi rice, vegetable scrap stock, and warm udon. [Ingredients] [Kombu-Cured Salmon] Salmon fillet, 450–500g Kombu, enough to cover the salmon fillet Salt, 1T Sugar or sugar syrup, 1T Any sweet cooking wine or mirin, 2T [Sushi Rice] Mid-grain rice, 300g Water, 300g Any vinegar, 50ml Sugar, 25g Salt, 6g [Toppings] Onion, 1/4, very thinly sliced Cold water, for soaking the onion Teriyaki sauce, 3–4T Mayonnaise, for drizzling [Vegetable Scrap Stock] Water, 800ml Any vegetable scraps for stock Kale stems Parsley stalks Korean radish Leftover onion pieces from slicing [Kombu Udon] Vegetable scrap stock, from above Used kombu from the salmon cure Udon noodles, 2–3 portions Any type of mushrooms Any fish cake Spring onion, sliced Soy sauce, 1t Fish sauce, 1t Sugar, 1/2t Salt, to taste [Method] 1. Pat the salmon dry. Season with salt and sugar or sugar syrup. 2. Lightly moisten the kombu with mirin, just until flexible. Wrap the salmon with the kombu and refrigerate for 4–8 hours. 3. Wash the rice, soak for 20–30 minutes, drain, then cook with 300g water. 4. Mix vinegar, sugar, and salt. Microwave briefly if needed. Fold into the warm rice and rest for 20 minutes. 5. Thinly slice the onion and soak in cold water. Drain well. 6. Simmer vegetable scraps with water. Set aside the stock, then add the used kombu and warm gently. Do not hard boil. 7. Season the stock with soy sauce, fish sauce, sugar, and salt. 8. Add mushrooms and fish cake. Once cooked, add the udon noodles. 9. Remove the kombu from the salmon and lightly wipe the surface. 10. Slice the salmon longer than regular nigiri. Wet your hands, shape the rice, and place the salmon on top like a long tail. 11. Brush with teriyaki sauce, put onion, and drizzle with mayonnaise to finish. 12. Serve with warm kombu udon. [Notes] Use very fresh sashimi-grade salmon. Keep the salmon cold while working. This cure is for flavour and texture, not long-term preservation.