“Simplicity is the highest form of sophistication”
– Leonardo Da Vinci
“See simplicity in the complicated, seek greatness in small things”
Lao Tsu, Tao Te Ching
My crew are always asking me to make them sushi for lunch, and whilst I do my best to keep those bellies full and happy, sushi just isn’t the type of meal you can whip up in an instant.
So this is a super easy plan-B that you can make in advance and keep in the fridge until ready to use. It looks beautiful on a plate and if you team it with a super tasty dipping sauce and a light salad and it makes the perfect lunch, full of proteins and omega-3 fatty acids.
I adapted this recipe from one of Donna Hay’s, which she has done with prawns. You could do either, or both, or even experiment with another fish or protein that suits.
SIMPLIFIED SALMON SUSHI
- 1 cups sushi rice
- 2 cups water
- ⅓ cup rice wine vinegar
- 1 teaspoon sea salt
- 200g salmon steak, thinly sliced lengthways
- Wasabi paste
- Seaweed sprinkles and sesame seeds
- Small thumb of ginger, finely chopped
- ¼ cup (60ml) rice wine vinegar
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbs mirin
- 1 tbsp honey
- splash of fish sauce
To make the dipping sauce, combine all ingredients and pour into a small dish. Set aside
Place the rice and water and salt in a saucepan over high heat and bring to the boil. Leave to boil for a few minutes. Then cover and turn off the heat. Leave the rice to steam for about 10 minutes. Once ready, add the vinegar and mix well. Spread the rice over the base of a large dish and leave to cool.
Line a 20cm x 30cm cake tin with plastic wrap. Line the base of the tin with the thinly sliced salmon. Layer the pieces so that you create an even sheet. Brush lightly with wasabi and top with the rice and press down firmly. Place a sheet of non-stick baking paper on top, then place a piece of cardboard on top and weigh down with cans.
Refrigerate for 1 hour. Turn out and sliced to desired shape/size. When ready to eat, sprinkle with the dried seaweed and sesame seeds, then serve with pickled ginger and the dipping sauce.
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