Ingredients
- 1 ½ cups medium-grain white rice
- 1 tbsp rice wine vinegar
- 2 tbsp soy sauce
- 1 tsp sweet Thai chili sauce
- 2 tsp sesame oil
- 1 tsp sesame seeds, toasted
- 2cm piece of ginger, peeled and minced
- 300g fresh boneless king salmon fillets, skin removed and cut into 2cm pieces
- ½ cup shredded red cabbage
- ½ cup shredded green cabbage
- 1 tbsp sesame oil
- 4 tbsp Japanese mayonnaise
- 1 avocado, sliced
- ½ medium cucumber, thinly sliced
- ½ cup shelled edamame beans, blanched
- Salt and pepper to taste
- Toasted nori and sesame seeds to serve
Recipe also works with:
Method
Method
In a large pot, add 3 cups of water to the rice and half a teaspoon of salt. Bring to the boil. Reduce the heat to low, place the lid on top and cook for a further 15 minutes or until water has absorbed. Remove from heat and let the rice stand, covered, for 5 minutes. Fluff up using a fork.
Place the vinegar, soy sauce, chili sauce, sesame oil, sesame seeds and ginger in a bowl. Mix well. Add the salmon and gently stir until completely coated.
Place the shredded cabbage and sesame oil in a bowl and mix until well combined. Season to taste.
In each bowl, place a large spoonful of rice, add the slaw and squeeze over the mayonnaise. Top with the salmon, avocado, cucumber slices and edamame beans. Garnish with toasted shredded nori and toasted sesame seeds.
Species used in this recipe
King salmon Mãori Name: Hāmana
King salmon are members of the Salmonidae family (trout, salmon). They were introduced to New Zealand early in the twentieth century. Two related, non ...