Assiette of Salmon and Sushi

A tasty Sushi dish to start.

Ingredients


  • 240 g sushi rice
  • 300 ml water
  • 65 ml rice wine vinegar
  • 3 tps sugar
  • 1/2 tsp sea salt
  • dash mirin
  • piece konbu
  • nori sheets
  • wasabi paste
  • soy sauce
  • 20 g salmon (in strips)
  • pickle ginger
  • coriander
  • to accompany this a little wasabi:
  • 100 ml mayo
  • 2 tblsp soy
  • 1 tblsp rice wine vinegar
  • 1 tblsp wasabi
  • a little water and squeeze lime juice

Method

  1. Wash rice under running water till the water goes from cloudy to clear.
  2. Drain and leave 20 mins.
  3. Put water and rice in heavy pot with lid, over high heat and bring to boil.
  4. Reduce heat and cook for 5-8 mins.
  5. Remove from heat and leave to stand for further 8 mins without removing lid.
  6. In a separate pot heat sugar, vinegar, salt, mirin and konbu till sugar has dissolved.
  7. Do not boil: This is the seasoning for the rice
  8. When rice is ready put into shallow tray, add vinegar mix and fold through the rice gently so you don't break rice grains.
  9. Classic accompaniments:
  10. Soy sauce
  11. Wasabi paste
  12. Pickled ginger all of which can be bought in Chinese market
  13. For the filling:
  14. Avocado cut in strips and marinade in oil and lemon
  15. Some very fresh salmon again in strips and some herb omelette with Dashi (Japanese stock)
  16. To roll the sushi:
  17. Take a bamboo mat, lay a sheet of nori seaweed on top
  18. Then place a line of rice to cover about half the sheet.
  19. Flatten with finger tips (tip: dip in vinegar water to stop rice sticking to them).
  20. Spread a small amount of wasabi, then lay a strip of salmon to one side of rice.
  21. Roll rice around salmon making sure the salmon is in the middle.
  22. Roll in cling after or slice and serve.
  23. Follow same procedure for other filling
  24. When serving, serve a little dish of pickle ginger some wasabi and soy sauce.

Notes:

Thomas' tip: This does not have to be raw fish, you can use smoked salmon trimmings or a thing spear of asparagus wrapped in smoked salmon.





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