Canadian Inuit raw fish recipe

History

Sashimi is a Japanese term that refers to fish cut into slices and eaten raw. It is a creation of Daizen-Shoku, emperor from 710 to 794. This specialty enjoys unprecedented success. The Inuit of North America also began to taste raw fish. To do this, we cut the Arctic char straight from the ground to consume it. Later, it was accompanied by soy sauce to enhance all the flavors.

Ingredients :

• 85 g diced Atlantic salmon
• A finely chopped green shallot
• A few slices of cucumbers
• Half an unripe mango, julienned
• 30 ml tempura flakes
• 30 ml shelled edamame beans
• A radish cut into slices
• Grated carrots
• Lettuce leaves in pieces
• A tablespoon of soy
• 15 ml of sesame seeds

To prepare the kame mayonnaise

• Two tablespoons of store-bought mayonnaise or homemade mayonnaise
• A small spoonful of “sambal oelek” sauce
• Half a teaspoon of Sriracha hot sauce
• Lemon zest

For the rice

• A cup of water A cup of Calrose rice
• A quarter cup of rice vinegar
• 5 ml of sugar
• 15 ml of salt

Preparation

Rinse the rice until the water is clear. Cook this same rice for 10 minutes over medium heat. Continue cooking over low heat for a few minutes. Let it sit and bring the vinegar, sugar and salt to a boil. Let cool when the liquid is homogeneous. Add this mixture to the rice and stir using a wooden spoon. Separate the rice grains delicately. Mix the shallot, salmon slices, mayonnaise and sesame seeds. Put the rice in a bowl before topping it with soy sauce. Add your lettuce leaves and remaining toppings to the bowl and enjoy.

Why choose raw fish?

Fish itself is prized for its rich protein and mineral content. Certain species such as Atlantic salmon also contain omega-3. To enhance your slices of raw Inuit fish, you can use various typically Canadian condiments such as maple butter mustard. Moreover, go to our site “Les Trésors d’Érable” to find the best Quebec products.