The versatility and extreme health benefits gained from salmon make this fish ideal for cooking with. Salmon was widely available throughout our trip to New Zealand and with inspiration from our holiday and a touch of Japanese influence, here is another family favourite of mine. Spicy salmon stacks are great as an appetizer/entrée or healthy lunch.
1 cup sushi rice
2 tbsp rice vinegar
1 tsp caster sugar
Salt, to taste
1 tsp wasabi paste
1 ½ tsp grated ginger
1 tbsp lime juice
400g sashimi grade salmon, boned and cut into 1 cm pieces
1 small cucumber, seeded and chopped into 1 cm pieces
Black sesame seeds to serve
Soy sauce to serve
Rinse the rice under cold water. Place in a saucepan with 1 ½ cups cold water. Bring to the boil and then cover with a lid and simmer on low for 10 minutes. Remove from heat and let stand, covered for another 10 minutes. Do not lift the lid until time.
Combine the vinegar and sugar and salt to taste in a small bowl.
Place cooked rice on a large plate and pour vinegar mix on top, stirring to combine and cooling the rice mixture.
In a separate bowl, mix wasabi paste, ginger and lime juice. Add the salmon and cucumber, and toss gently.
Place 6x3cm ring mould (if you do not have ring moulds, you can improvise using egg rings or by placing small mounds of rice on each plate using your hands) on plate and fill with rice. Top with salmon mixture and gently remove mould, if using.
Sprinkle some black sesame seeds on top and serve with soy sauce an extra wasabi (optional).
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