Punjab x Japan

Tandoori salmon chirashi

Name: Tandoori salmon chirashi
Total time: 55 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 500 g skinless fillet salmon; 1/2 cup hung curd (greek yogurt); 1 1/2 tsp kashmiri chilli powder; 1 tbsp ginger garlic paste; 3/4 tsp garam masala; 1/4 tsp ajwain (carom seeds); 1 lemon; Salt, to taste; 1 tbsp mustard oil; 1 1/2 cups uncooked short grain rice (sushi rice); 3 tbsp rice vinegar; 1 tbsp sugar; 1 diced cucumber; 1 sliced avocado; 1 small red onion sliced onion; a big handful mint leaves; a big handful coriander leaves (cilantro); 1 green chilli; 3 tbsp mayonnaise; 2 sheets shredded nori sheets; 1 tbsp sesame seeds; 2 tbsp pickled ginger

Sushi rice under, tandoor smoke on top. The mint mayo is not a suggestion.

55 minTime

35 gProtein each

mediumSpice

A scattered bowl from the tandoor2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

798kcalsame

35 gproteinsame

6 gfibresame

55minutessame

Per serving, worked out from the ingredient table.

Ingredients

Salmon500 g skinless fillet

Hung curd (greek yogurt)½ cup

Kashmiri chilli powder1½ tsp

Ginger garlic paste1 tbsp

Garam masala¾ tsp

Ajwain (carom seeds)¼ tsp

Lemon1

Saltto taste

Mustard oil1 tbsp

Short grain rice (sushi rice)1½ cups, uncooked

Rice vinegar3 tbsp

Sugar1 tbsp

Cucumber1, diced

Avocado1, sliced

Onion1 small red onion, sliced

Mint leavesa big handful

Coriander leaves (cilantro)a big handful

Green chilli1

Mayonnaise3 tbsp

Nori sheets2 sheets, shredded

Sesame seeds1 tbsp

Pickled ginger2 tbsp

Method

6 steps

1Rinse and cook the rice with 1 3/4 cups water, covered on low heat, 15 minutes. Rest 10 minutes. Warm 2 tbsp vinegar with the sugar and 1 tsp salt and fold through.
2Cut the salmon into 4 cm chunks. Mix with hung curd, chilli, ginger garlic paste, garam masala, ajwain, juice of half a lemon, mustard oil and salt. Rest 20 minutes.
3Toss the onion with the remaining vinegar and a pinch of salt.
4Blend the mint, coriander, chilli and a squeeze of lemon, then stir into the mayo.
5Thread the salmon on skewers and grill on a tray under a hot grill or in the oven at 240°C for 8 minutes until charred at the edges and just flaking.
6Spread rice in bowls and scatter salmon, cucumber, avocado, pickled onion, ginger and nori over it. Drizzle the green mayo and sprinkle sesame.

Serve it like this

Spread rice flat in a wide shallow bowl, scatter salmon in a loose ring, tuck avocado and cucumber between, and dot the green mayo around. Finish with a pinch of nori and ginger.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Punjab x Japan

Tandoori salmon chirashi

Sushi rice under, tandoor smoke on top. The mint mayo is not a suggestion.

55 minTime

35 gProtein each

mediumSpice

A scattered bowl from the tandoor2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

798kcalsame

35 gproteinsame

6 gfibresame

55minutessame

Per serving, worked out from the ingredient table.

Ingredients

Salmon500 g skinless fillet

Hung curd (greek yogurt)½ cup

Kashmiri chilli powder1½ tsp

Ginger garlic paste1 tbsp

Garam masala¾ tsp

Ajwain (carom seeds)¼ tsp

Lemon1

Saltto taste

Mustard oil1 tbsp

Short grain rice (sushi rice)1½ cups, uncooked

Rice vinegar3 tbsp

Sugar1 tbsp

Cucumber1, diced

Avocado1, sliced

Onion1 small red onion, sliced

Mint leavesa big handful

Coriander leaves (cilantro)a big handful

Green chilli1

Mayonnaise3 tbsp

Nori sheets2 sheets, shredded

Sesame seeds1 tbsp

Pickled ginger2 tbsp

Method

6 steps

1Rinse and cook the rice with 1 3/4 cups water, covered on low heat, 15 minutes. Rest 10 minutes. Warm 2 tbsp vinegar with the sugar and 1 tsp salt and fold through.
2Cut the salmon into 4 cm chunks. Mix with hung curd, chilli, ginger garlic paste, garam masala, ajwain, juice of half a lemon, mustard oil and salt. Rest 20 minutes.
3Toss the onion with the remaining vinegar and a pinch of salt.
4Blend the mint, coriander, chilli and a squeeze of lemon, then stir into the mayo.
5Thread the salmon on skewers and grill on a tray under a hot grill or in the oven at 240°C for 8 minutes until charred at the edges and just flaking.
6Spread rice in bowls and scatter salmon, cucumber, avocado, pickled onion, ginger and nori over it. Drizzle the green mayo and sprinkle sesame.

Serve it like this

Spread rice flat in a wide shallow bowl, scatter salmon in a loose ring, tuck avocado and cucumber between, and dot the green mayo around. Finish with a pinch of nori and ginger.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Tandoori salmon chirashi

Make it your way

Ingredients

Method

Tandoori salmon chirashi

Make it your way

Ingredients

Method

Make it a meal