- 275g (1 1/4 cups) sushi rice, rinsed
- 310ml (1 1/4 cups) water
- 3 teaspoons finely grated fresh ginger
- 1 tablespoon sushi seasoning
- 3 green shallots, thinly sliced diagonally
- 1 tablespoon Lee Kum Kee Gluten Free Soy Sauce, plus extra, to serve
- 1 teaspoon wasabi paste
- 1 teaspoon sesame oil, plus extra, to drizzle
- 600g skinless salmon fillets
- 2 green tea bags
- 600ml boiling water
- 1/2 sheet nori, thinly sliced
- 2 teaspoons sesame seeds, toasted
- Step 1Place the rice, water and ginger in a saucepan over medium heat. Bring to the boil. Cook, covered, for 7-8 minutes or until just tender. Stand, covered, for 10 minutes. Stir in the sushi seasoning and three-quarters of the shallot.
- Step 2Meanwhile, combine the soy sauce, wasabi and half the sesame oil in a bowl. Add salmon. Turn to coat. Heat remaining oil in a non-stick frying pan over medium-low heat. Cook salmon, turning, for 6 minutes for medium or until cooked to your liking. Transfer to a plate. Set aside to rest for 2 minutes.
- Step 3Meanwhile, place green tea bags in a heatproof jug. Pour over boiling water. Set aside for 2 minutes to allow flavours to develop. Discard tea bags.
- Step 4Divide rice among bowls. Coarsely flake salmon and divide among bowls, then sprinkle with nori, sesame seeds and remaining shallot. Divide tea among bowls. Serve with greens and a drizzle of extra soy sauce and sesame oil.
Use it up! Sushi seasoning is premixed with salt and sugar, making it tangy and sweet – try using up leftovers in Japanese-style marinades, pickles and dressings.
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Taste Magazine