I found this recipe on the Japanese food blog ごはん便り from すずキッチン (I can’t actually read the second word but the rest is – Meals ____ from Suzu Kitchen). She seems to post daily and almost all of it looks really good. I was really excited to make these because of the light flavor of the sauce. I’ve renamed the recipe as well as a literal translation sounds kind of boring sometimes. My methodology may not be bang on as I am not a fluent Japanese reader (can you use fluent for reading?).
Daikon Salmon Bites (サーモンと大根の甘酢漬け)
2cm of daikon sliced 1-2mm thin
75 grams sashimi grade salmon
1-3 green onions (this depends on your tying prowess – I needed more than three)
dash of salt
4 tablespoons vinegar
1 tablespoon sugar
1 tablespoon lemon juice
1 togarashi (dried hot pepper)
a little more salt
Sprinkle the daikon slices with salt and let sit until limp enough to wrap around salmon. I was multitasking at the time and left them for about twenty minutes. Wash off the daikon. Cut the salmon into as many pieces as you have daikon slices. Place each piece of salmon in the center of a slice of daikon, wrap the daikon around the salmon and tie with a piece of green onion. I sadly have no tips for not breaking the green onions mid-tie. When you have finished all of the tying, put the rest of the ingredients in a sauce pan and bring to a boil. Turn off the heat once the sugar has dissolved. Place the daikon salmon bites on a plate that can hold at least 5 tablespoons of liquid and pour the contents of the sauce pan evenly over the bites. The outside of the salmon may cook slightly and it gives a good flavor. The original recipe appears to cool the sauce first but I wanted the slightly cooked salmon flavor. Serve when ready. The salmon needs to be eaten that day and should not be left out for any given time.