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Salmon Musubi with Passion Fruit Ponzu Shoyu Sauce

Shanna
Musubi, the popular Hawaiian snack, made with wild Copper river sockeye salmon and a tangy passion fruit ponzu shoyu sauce.
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Prep Time 30 minutes
Cook Time 20 minutes
Additional Time 20 minutes
Total Time 1 hour 10 minutes
Servings 8 Musubi

Ingredients
  

  • 1 ½ lb wild sockeye or copper river salmon
  • 1 cup Passion Fruit Ponzu shoyu sauce
  • Seaweed sheets cut into 2 inch wide strips
  • 2-3 cups cooked sticky rice hot ( see notes)
  • Furikake

Sauce:

  • ¼ cup or moreKewpie mayo
  • 2-3 teaspoon Sriracha or more
  • Togarachi spice

Instructions
 

  • Cut the salmon into 3 inch by inch and a half pieces, about the size of a musubi mold. Marinade skin side up in a glass dish with half a cup or so of the passion fruit ponzu for 30 minutes. Save the remaining ponzu for dipping sauce. Make the rice while the salmon is marinating (recipe and instructions in notes)
  • Line a baking sheet with foul and lightly spray with oil Heat oven to 425 Deg f. Place marinated salmon skin side down on foil and bake for 5 min. Set boiler to high and broil for another 2-3 min.
  • Spoon some more ponzu over the salmon and remove the skin
  • Place the musubi maker over the middle or lower third of the strip of seaweed and spoon in about ⅓ cup of rice. Press down with the musubi maker top then remove the mold. Sprinkle a little furikake over the rice, then a piece of salmon and wrap up the seaweed, using a little water if necessary to seal. Repeat with remaining rice and salmon. 
  • Combine the mayo sriracha and togarachi in a bowl. Drizzle a little over the musubi before eating. And if you like to like I do, dip into the ponzu too. 

Notes

For perfect sticky rice:
I usually make 2 cups Calrose or white Jasmine rice to 3 cups water. You can cut this to 1 cup rice, 1.5 cups water. I like having extra rice.
Rinse the rice in a fine mesh sieve until water runs clear then soak for 30 minutes. Drain completely then add to a 4qt sauce pan and then add the water. Bring to a rapid boil, cover with a lid then lower heat to a low simmer. Cook for 12 minutes. Turn off the heat and steam for 15 minutes then fluff with a rice paddle. 
For Passion Fruit Ponzu Shoyu Sauce:
Makes about a cup of sauce
½ cup soy sauce (125 ml) ( regular, not dark, can also use Tamari if you want gluten free)
2 tablespoon rice wine vinegar
2 tablespoon Mirin
1 piece dried Kombu seaweed ( 3x3 or 4x4 piece, wiped clean)
⅓ cup bonito flakes
½ cup fresh passion fruit juice
1 teaspoon lime or lemon zest
Pick two
1 tablespoon lime juice
1 tablespoon lemon juice
1 tablespoon grapefruit juice
OR
2 tablespoon meyer lemon juice
And
2 teaspoon sesame oil
Instructions:
There are two ways to make this - one overnight, one quicker by heating half the ingredients. 
One - add everything to a resealable jar, mix well and chill overnight then strain well. 
Two - combine the soy sauce, rice wine vinegar, mirin, kombu, bonito flakes and zest in a small saucepan, heat until boiling then take off the heat. Let steep until cool then strain and mix in the passion fruit juice and two tablespoons of juice - any combination of lime, lemon or grapefruit and the sesame oil. Mix well.
Keep chilled until ready to use. Bring to room temperature and shake well to mix in the sesame oil.