Seasonal Asian Fusion Bowl: Glazed Salmon with Kabocha Squash Puree and Pickled Cucumber (variant 9fad21d7) - photo 1
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Seasonal Asian Fusion Bowl: Glazed Salmon with Kabocha Squash Puree and Pickled Cucumber (variant 9fad21d7)

Pikantne Asian Fusion Cuisine Main dishes Dinners 90 min Medium 15 wyświetleń ~60.11 PLN - (0)
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Description

A modern, seasonal bowl in Asian-fusion style combining a sweet-umami miso-mirin glaze on a juicy salmon fillet, creamy kabocha squash puree, and refreshing quick-pickled cucumber. The dish merges typical Asian flavors (miso, mirin, rice vinegar) with a minimalist, contemporary arrangement: contrasting colors (intensely orange puree, green spinach leaves, and light pink pickles) along with crunchy elements and aromatic sesame. Perfect as an impressive dinner or main course for a gathering; serve over warm rice, with fresh scallions and optional shichimi spice for heat. Flavor profile: creamy, slightly sweet puree, salty-sweet glaze, and tangy, fresh pickle create a balanced whole, while the plate's aesthetics attract the eye with contrasting colors and textures.

Ingredients Used

Ingredients (20)

Servings:
4
  • Salmon fillet 600 g
  • Sushi rice (dry) 300 g
  • Butter 20 g
  • White miso 40 g
  • Mirin 30 ml
  • Soy sauce 30 ml
  • Honey 20 ml
  • Fresh cucumber 300 g
  • Rice vinegar 50 ml
  • Sugar 10 g
  • Fresh ginger 15 g
  • Garlic 2 ząbki
  • Green onion (chives with chives) 40 g
  • Baby spinach 120 g
  • Sesame oil 15 ml
  • Water (for cooking) 360 ml
  • Hokkaido pumpkin 800 g
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • ✨ Opcjonalne
  • Black sesame (for sprinkling) 10 g
  • Shichimi togarashi (Japanese spice blend) 1 łyżeczka
💰 Szacowany koszt dania: ~60.11 PLN (15.03 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the rice

1

Weigh 300 g of sushi rice and place it in a large bowl. Cover with cold water and gently stir with your hand, then pour out the cloudy water. Repeat rinsing 6–8 times until the water is noticeably clearer (almost clean). After the last rinse, cover the rice with cold water and let it drain in a sieve for 10–15 minutes to remove excess water.

Ingredients: Sushi rice (dry)
Use a large transparent bowl and a fine mesh strainer. Rinsing removes excess starch and prevents the rice from sticking together. Do not skip the soaking step — short-grain rice cooks better.
2

In a pot with a well-fitting lid, add the drained rice and pour in 360 ml of water. Cover and set over medium-high heat. When the water starts to boil, reduce the heat to low and cook covered for 12–14 minutes (do not lift the lid). After the time is up, turn off the heat and let the rice sit covered for another 10 minutes to steam.

Ingredients: Sushi rice (dry), Water (for cooking), Salt
The best is a pot with a thick bottom and a well-fitting lid. Do not stir the rice while cooking — it will cause uneven cooking. If you have a rice cooker, use it according to the manufacturer's instructions.

Pumpkin puree

3

Preheat the oven to 200°C (top-bottom). Peel 800 g of kabocha squash, remove the seeds, and cut the flesh into even pieces (about 3–4 cm). Arrange the pieces on a baking sheet lined with parchment paper, drizzle with 1 tablespoon of sesame oil (15 g), and lightly salt. Bake for 25–30 minutes until the squash is soft and fully cooked – you can check this by inserting a fork: the fork should go in easily without resistance.

Ingredients: Hokkaido pumpkin, Sesame oil, Salt
Use a large baking tray so that the pieces do not overlap — this way they will bake evenly. If the pumpkin is soft earlier, shorten the baking time by a few minutes.
4

After baking, transfer the hot pieces of pumpkin to a blender or a large bowl. Add 20 g of butter and 1/4 teaspoon (about 1 g) of salt. Blend or mash with a potato masher until you achieve a smooth, creamy puree. Taste and season with salt if necessary. The puree should be silky, lump-free, and slightly shiny from the butter.

Ingredients: Hokkaido pumpkin, Butter, Salt
If you don't have a blender, use a potato masher and vigorously mash, adding the butter gradually. The puree should be hot — it's easier to achieve a smooth consistency.

Cucumber pickles

5

Thinly slice 300 g of cucumber (use a mandoline or a sharp knife). In a bowl, mix 50 ml of rice vinegar with 10 g of sugar, grated 5 g of ginger (about a 1 cm piece), and a pinch of salt (2 g). Stir until the sugar dissolves. Add the cucumber slices to the mixture and let sit for 20–30 minutes; the cucumbers should become crisp-tart and slightly translucent.

Ingredients: Fresh cucumber, Rice vinegar, Sugar, Fresh ginger, Salt
Use thin slices (about 1–2 mm) — they will marinate faster and look nicer. If you want to speed up the process, place the bowl in the fridge for 10 minutes after the initial marinating.

Miso-mirin glaze

6

In a small bowl, combine 40 g of white miso, 30 ml of mirin, 30 ml of soy sauce, 20 g of honey, 10 g of minced garlic (2 cloves), and 10 g of grated ginger. Whisk the mixture with a fork or whisk until it becomes smooth and slightly sticky. The consistency should be thick but spreadable; if too thick, add 1–2 ml of water at a time.

Ingredients: White miso, Mirin, Soy sauce, Honey, Garlic, Fresh ginger
Use a silicone spatula or a small whisk. Stir vigorously to break up the miso lumps. This is a key flavorful step — a well-balanced glaze gives the dish its entire character.

Glaze and salmon

7

Heat a large skillet over medium-high heat (the best pans are cast iron or stainless steel). Pat 600 g of salmon fillet dry with a paper towel and cut into 4 equal portions. Lightly sprinkle with salt (about 1 g per portion). In the hot skillet, fry the fillets for 2–3 minutes on one side until golden brown. Flip the fillets and fry for 1 minute on the other side, then reduce the heat.

Ingredients: Salmon fillet, Salt
Use tongs to turn the fillet to avoid breaking the pieces. The pan should be very hot — this will create a nice crust. If the fillet has skin, start with the skin side and press down gently.
8

After the initial sautéing, spread a thick layer of the prepared glaze on top of each fillet (about 10–15 g per fillet). Transfer the fillets to a baking sheet and place them under the grill (broiler) in the oven preheated to maximum temperature for 3–5 minutes, until the glaze starts to caramelize and bubble slightly. Be careful not to overcook — the center should remain juicy (internal temperature 52–55°C) or the fillet should easily flake with a fork while retaining moisture.

Ingredients: White miso, Mirin, Soy sauce, Honey, Salmon fillet, Garlic, Fresh ginger
Use kitchen gloves and check the salmon through the oven door; the glaze can burn quickly. If you don't have a grill, finish in the oven at a high temperature (200–220°C) for 4–6 minutes or longer, but keep an eye on the color of the glaze.

Blanching spinach

9

In a large pot, bring water to a boil with 1 g of salt. Add 120 g of baby spinach in batches and blanch for 20–30 seconds until the leaves wilt and turn bright green. Quickly transfer to a bowl of ice water (to cool) for 1 minute, then drain and gently squeeze out excess water with a paper towel.

Ingredients: Baby spinach, Salt
Use a large slotted spoon to remove the spinach and prepare a bowl of ice beforehand — the spinach will retain its beautiful color and firmness. Do not cook for too long, as it will become very soft.

Assembly and serving

10

On each flat plate, place 4 portions: first about 75 g of cooked rice (measured after cooking), next add 150 g of pumpkin puree (portion blended from step 4), add a portion of blanched spinach and a few slices of pickled cucumber. In the center, place one piece of glazed salmon. Sprinkle everything with 2–3 g of black sesame and shichimi pepper (optional) and 10 g of chopped green onion per portion. Drizzle with 1–2 ml of sesame oil for flavor.

Ingredients: Sushi rice (dry), Baby spinach, Fresh cucumber, Salmon fillet, Black sesame (for sprinkling), Green onion (chives with chives), Sesame oil, Shichimi togarashi (Japanese spice blend)
Use a spoon to shape the puree and a spoon to arrange the rice for an aesthetically pleasing plate. For contrast, place the cucumbers on one side and the salmon slightly in the center — the dish should be colorfully balanced.

Finishing

11

Before serving, check the temperature and taste: the rice should be warm, the puree hot, and the salmon slightly warm in the center. Serve immediately so that the glaze remains shiny and the crunchiness doesn't soften from the moisture of the pickles.

Ingredients: Salmon fillet, Sushi rice (dry), Hokkaido pumpkin, Fresh cucumber
If you are preparing portions in advance, keep the rice and puree in a warm oven (about 80°C) and finish the salmon just before serving. Keep the pickles in the fridge until serving.

Fun Fact

💡

Kabocha, known as Japanese pumpkin, has a creamier texture and nuttier flavor than regular pumpkin — it works perfectly in Japanese dishes. Miso, on the other hand, is a fermented paste that has been used in Japan for centuries; it combines strong umami and adds depth even to simple vegetable purees.

Best for

efektowna kolacja dla gości romantyczna kolacja sezonowe przyjęcie jesienno-zimowe

Tips

🍽️ Serving

Serve the dish on a wide, flat plate to highlight the color contrast. Arrange the ingredients in a crescent shape: rice (on the left), puree (on the right), salmon in the center slightly shifted forward. For those who enjoy spicy, serve shichimi separately. Fresh microgreens or radish sprouts will beautifully complement the composition.

🥡 Storage

Store separately: salmon and puree in airtight containers in the fridge for up to 24 hours. Pickles can be stored for up to 5 days. Rice will harden after cooling — reheat it in the microwave with a tablespoon of water (30–60 seconds) or in a steamer to regain its softness. Long storage of glazed salmon is not recommended — it is best freshly prepared.

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