Chirashi salmon with a mixed green salad and yuzu dressing
Cook 1 cup of brown (or white) sushi rice with 2 cups of water as per your favourite rice cooking method (I use a rice cooker). Note that if you use white rice then you will need to rinse it well in cold water first to remove some of the starch. Meanwhile, in a small bowl mix together 40ml rice vinegar, 20ml sugar and 1tsp salt till well dissolved. Once the rice is cooked mix in the vinegar till the rice becomes glossy. Divide between two serving bowls.
Take two salmon fillets and cut into small cubes. Place in the centre of the rice and sprinkle with a little nanami togarashi (a Japanese chili/mandarin peel powder). In a separate bowl place 1tbs yuzu juice (a Japanese citrus fruit), 1/2 tsp wasabi powder, 1tbs mirin, 1tbs grapeseed oil and 1tbs shoyu. Mix well with some mixed salad greens (watercress, wild rocket, baby spinach). Place around the salmon.
Serves 2.
