Here is a recipe submitted by Tracey O., from Orange County, CA
Thanks Tracey! We really appreciate all the new recipes from you and are very glad you enjoy our products too!
Total Time: 2 hours 30 minutes
Prep: 30 minutes
Inactive: 2 hours
Smoked time: 45 minutes
For Smoked Salmon:
1/3 cup of yakitori sauce for marinade
8 ounces salmon
For the musubi:
1 sheet of Nori
1 cup of rice
yakitori sauce to brush over the fish and dipping sauce.
Here’s what you’ll do:
Marinade the salmon in the yakitori in a ziplock bag or air tight container for about an hour.
Basic Smoking Instructions for the Donabe Smoker, “Ibushi Gin”
1. Line the bottom of the Donabe with the aluminum foil. Place a handful of smoke chips (about ½ ounce). *By lining the bottom with the aluminum foil, it will make the cleaning easier.
2. Set the ingredients on the grates so that each ingredient won’t overlap each other. *Cut the ingredients into smaller pieces if necessary. Wipe off excess moisture and grease with the paper towel, if any. *If you like, season the ingredients to your taste, with salt, coarse pepper, etc. *Because the lower level grate will be hotter temperature, we recommend that you set the meat or thicker ingredients on the bottom level grate.
3. Set the Donabe (with the ingredients) over high heat on the gas stove top (medium-high heat for the professional use high-calorie burner). Once the smoke starts to come out of the smoke chips (approximately 7-8 minutes), close with the lid. *Make sure the Donabe sits flat on the stove.*Do not light the smoke chips directly with the flame.
4. Once the smoke starts to come out of the rim of the Donabe body (approximately 5-6 minutes after closing the lid) fill the rim with the water. Wait for 2-3 minutes and turn off the heat. *The water shouldn’t overflow from the rim.
5. Let it sit with the lid on for 45 minutes. The ingredients are ready to eat! *The ingredients will be smoked with the carry-over heat after turning off the flame. Make sure not to open the lid meanwhile. The smoking time may vary depending on the ingredients. Adjust the smoking time according to your preference.
Take the salmon out of the smoker and cut the salmon into 2” rectangles to fit in the musubi mold.
Note: You can also bake the salmon for 10-15 minutes or grill on a bar-b-que.
Place musubi mold on top of the nori sheet and place about ½ cup of rice in the double musubi mold. If you have the regular size or smaller mold place enough rice to cover the bottom third of the mold.
Press the rice firmly and evenly.
Place salmon on the rice. And brush the salmon with the yakitori sauce.
Place rice over the salmon and press firmly and evenly. Pull the mold up and away from the musubi and wrap the nori around the rice and salmon.
Cut and serve with yakitori sauce on the side for dipping.