Salmon Timbale

This was an adorable idea I saw on Jar of Fireflies.  Chana did it to make a fun presentation for her kids.  It's just a sushi roll stacked up, but it's really cute.  I don't remember which video it was in.

I couldn't find sushi-grade salmon at my local market, and it was too hot of a day to bring it back 30 minutes from Mitsuwa, so we're poaching my old friend "chowder pieces".  For those who missed it the first time, my market packages the salmon trimmings for $4/lb less than a filet.  You could also use canned salmon if you're going for cooked.

There's a lot of pieces in this one.  Fortunately, they are all do-ahead and it comes together quickly once they're prepped.  I'll link the original recipes where applicable, but still give new directions.

*1-1/2 C short-grain "sushi" rice, like Calrose
*Rice wine vinegar as needed
salt to taste
sugar to taste
1 English or 2 Persian cucumbers, thinly sliced
a few drops of soy sauce
*white or black sesame seeds
*1 lb salmon, either sushi-grade, fresh, or canned
*1 medium carrot, cut in matchsticks
2 green onions, cut in 1/2" lengths
*Asian sauce of choice for serving

For the Sushi Rice

1.  Bring rice to a simmer with 2-1/2 C of water.  Cook until water is absorbed, about 20 minutes.  Remove from heat.

2.  Allow rice to cool to room temperature, stirring periodically and adding more water as needed to keep the grains from turning into a brick.

3.  Stir in 2 Tb rice vinegar, 1/2 tsp of sugar, and 1/2 tsp of salt.  If desired, stir in black sesame seeds for contrast.  Taste and adjust seasonings to taste.  Chill until ready to use

For the Cucumbers (sunomono)

1.  Create a dressing with 2 Tb rice vinegar, 1 tsp of sugar, and 1/2 tsp of salt.  Add a couple of drops of soy sauce and stir until granules are dissolved.

2.  Pour dressing over cucumber slices.  Chill 2 hours, to marinate.

For the Salmon

1.  If using raw, slice thinly and in pieces no longer than 2".  They should be easy to eat in one bite.  For canned, drain and check for bones.  For fresh, poach in hot (not boiling) water on the stove until cooked through but still tender, 8-10 minutes.  Drain off water and flake into bite-sized pieces.  If making ahead, chill until ready to assemble.

To Assemble

1.  Lightly grease whatever you're using as your timbale with a few drops of vegetable oil.  I used a clear quart container so you could see it, but a washed-out pint yogurt or sour cream container will work just as well.

2.  Lay down a layer of salmon first.  Don't pack it down too much.  Air pockets will help everything slide out later.  Top with a 1" layer of rice.

3.  Top the rice with a layer of carrot and onion bits, then the cucumber slices.  Layer on another inch of rice.  Press down until everything looks even.  You don't have to make it a totally solid brick, but it needs to have some structure.

4.  Invert serving plate over the timbale.  Take a deep breath and flip it over.  Shake a bit if necessary, until all of the contents have slid down to the plate.  Don't rush it.  Slowly remove timbale.  Garnish the stack with more sesame seeds and sauce of choice.  I used black bean paste and char siu sauce, even though this is Japanese-inspired and those are Chinese sauces.  Teriyaki is acceptable, as is a side of soy sauce.  Satay would be pretty good too.

 Difficulty rating  :)