Light and delicious!!
Serves 4
Sushi Rice
2 cups sushi rice
550ml water
60ml rice wine vinegar
2 Tbsp sugar
1/2 tsp salt
Sushi rice is a very specific process to get it nice and sticky. In Japan, it’s pretty much considered an art form. I’ve put down my general process here, but if you don’t care - then just serve with regular rice.
Wash rice under cold water in a mesh sieve until water runs completely clear. Let dry for 30 minutes. Put rice in rice cooker with water and let soak for 30 minutes. Cook, then let steam (on “warm”) for a further 15 minutes.
Combine rice wine vinegar, sugar and salt in a small saucepan over a low heat. Stir until sugar has completely dissolved. Cool to room temperature.
Tip rice out into a bamboo or wooden bowl and pour half the vinegar mixture over the rice. It is important not to use a metal bowl or utensil, as it may react with the vinegar. While fanning the rice, fold through the vinegar. Repeat with the other half of the vinegar. The rice is now ready to serve.
Dressing
4 Tbsp white wine vinegar
4 tsp sesame oil
2 tsp Tamari*
1 lime, juiced
Salt and pepper, to taste
Whisk all ingredients in a bowl or jar to combine.
Bits and Pieces
4 pieces salmon, skin on
4 spring onions, green parts only, finely sliced
1 lebanese cucumber, cut into matchsticks
2 sheets nori paper, cut into small strips**
Black sesame seeds and pickled ginger, to serve***
Remove salmon from the fridge at least 30 minutes before cooking. Pat salmon pieces dry with a piece of paper towel, then sprinkle a little salt on the skin.
Heat a frypan to a high heat with a little oil. Place salmon, skin side down, on the heat. Cook for 1 minute, then turn down to a medium heat. Cook the salmon until it is almost cooked right through, then flip over and cook for just 1 minute on the other side.
Stack rice, salmon, spring onions and cucumber in a bowl. Spoon dressing over meal, then top with nori strips, pickled ginger and sesame seeds.
* Tamari is a gluten-free soy alternative.
** Easiest cut with scissors
*** Available from asian grocers or the “international” section of the supermarket. Alternatively, switch out black sesame seeds for regular ones.
550ml water
60ml rice wine vinegar
2 Tbsp sugar
1/2 tsp salt
Sushi rice is a very specific process to get it nice and sticky. In Japan, it’s pretty much considered an art form. I’ve put down my general process here, but if you don’t care - then just serve with regular rice.
Wash rice under cold water in a mesh sieve until water runs completely clear. Let dry for 30 minutes. Put rice in rice cooker with water and let soak for 30 minutes. Cook, then let steam (on “warm”) for a further 15 minutes.
Combine rice wine vinegar, sugar and salt in a small saucepan over a low heat. Stir until sugar has completely dissolved. Cool to room temperature.
Tip rice out into a bamboo or wooden bowl and pour half the vinegar mixture over the rice. It is important not to use a metal bowl or utensil, as it may react with the vinegar. While fanning the rice, fold through the vinegar. Repeat with the other half of the vinegar. The rice is now ready to serve.
Dressing
4 Tbsp white wine vinegar
4 tsp sesame oil
2 tsp Tamari*
1 lime, juiced
Salt and pepper, to taste
Whisk all ingredients in a bowl or jar to combine.
Bits and Pieces
4 pieces salmon, skin on
4 spring onions, green parts only, finely sliced
1 lebanese cucumber, cut into matchsticks
2 sheets nori paper, cut into small strips**
Black sesame seeds and pickled ginger, to serve***
Remove salmon from the fridge at least 30 minutes before cooking. Pat salmon pieces dry with a piece of paper towel, then sprinkle a little salt on the skin.
Heat a frypan to a high heat with a little oil. Place salmon, skin side down, on the heat. Cook for 1 minute, then turn down to a medium heat. Cook the salmon until it is almost cooked right through, then flip over and cook for just 1 minute on the other side.
Stack rice, salmon, spring onions and cucumber in a bowl. Spoon dressing over meal, then top with nori strips, pickled ginger and sesame seeds.
* Tamari is a gluten-free soy alternative.
** Easiest cut with scissors
*** Available from asian grocers or the “international” section of the supermarket. Alternatively, switch out black sesame seeds for regular ones.
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