Salmon Sushi, Two Ways

Name: Salmon Sushi, Two Ways
Yield: Serves 4
Cuisine: Japanese
Ingredients: 1 ripe avocado, cut into 1cm (½in) cubes; 1 tbsp soy sauce; 50 g (1¾ oz) spring onion (scallion), finely chopped; 50 g (1¾ oz) spring onion (scallion), finely chopped; 300 g (10½ oz) sushi-grade salmon fillet, skinned (tuna works well too); 300 g (10½ oz) sushi-grade salmon fillet, skinned (tuna works well too); 1 portion of wasabi lemon cream; 300 g (10½ oz/1¾ cups) cooked sushi rice; 1 tbsp nori seaweed strips (known as kizami nori); 5 cm (2 in) piece of daikon radish, peeled; 1 tbsp toasted sesame seeds, plus a little extra for presentation; a few shiso leaves, very finely chopped

Salmon, Avocado & Wasabi Lemon Cream on Shiso-Flavoured Sushi Rice

Preparation info

Serves
4

Difficulty
Easy

Appears in

Nikkei Cuisine

By Luiz Hara

Published 2015

About

In this dish, I flavour sushi rice with the fragrant Japanese herb shiso and top it with salmon presented in two different ways – hand-chopped and cubed. The addition of wasabi lemon cream adds a kick of heat and freshness, while the avocado and daikon impart yet another layer of flavour and texture.

Ingredients

300 g (10½ oz/1¾ cups) cooked sushi rice
1<

Asia
Japan
Fish course
Pescatarian
South America

Method

Prepare the rice following the instructions for making sushi rice; you’ll need about half that recipe. Make a portion of Wasabi lemon cream as instructed.

Cut off any residual brown meat from the salmon fillet and discard. Finely hand-chop half of the cleaned salmon, place it in a bowl, cover and refrigerate. Cut the