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Spicy Salmon Don with Salmon Belly Crudo
This dish is my go to way to satisfy a sushi craving at home. A quick salt and sugar cure firms up the salmon and lightly seasons it before part of the fillet is chopped into a spicy salmon mixture and served over warm sushi rice. The fattier belly portion is sliced thin and served crudo style with ponzu, jalapeño, and chives. The bowl gets finished with a simple ponzu sesame vinaigrette and a handful of crispy jalapeños for crunch. It’s the kind of meal that feels like sushi night but comes together with ingredients you can grab at a regular grocery store. Note: You’ll often see fish labeled “sushi grade,” but the term isn’t regulated in the United States and is mostly used as marketing. What matters more is the type and source of the fish. Farmed Atlantic salmon, including the Norwegian salmon commonly sold at stores like Trader Joe’s, is raised in controlled environments and is generally considered low risk for parasites, which is why it’s widely used for raw preparations. When buying salmon for a dish like this, look for vibrant orange color, clear fat lines, and a clean fresh smell. Since it’s usually vacuum packed, I also check that there isn’t excessive liquid in the package. As always, do your own research and make sure you’re comfortable with the source before consuming raw
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