The day afterwas cold and rainy so we could not do another day of hanami outside. Since we had to finish up our sashimi salmon, I made a salmon “Zuke” bowl for lunch.
I first sliced the salmon sashimi a bit thinner than I would if I was serving it as sashimi. I then marinated the pieces in a concentrated noodle sauce (from the bottle. I was a bit too lazy to prepare amyself) for 2 hours in the refrigerator. Since salmon is rather oily, it did not absorb the marinade as much as tuna would. I warmed up some frozen rice from our stash in the freezer and dressed it with sushi vinegar for an instant sushi rice. I added the rice to a bowl (this was a baby size), topped it with the marinated slices of salmon. I garnished with sugar snaps (boiled and then cooled in seasoned broth. The recipe is from “ ” おつまみ横町 cookbook), thinly sliced green part of scallion and dried nori strips.
As a side, I served cucumber and radish “” 酢の物 salad.
I also served miso soup (julienne of daikon, “abura-age” deep fried tofu pouch, and scallion). This was a good light lunch for us. Now only half of the salmon sashimi is left.