Japanese cuisine is one of the healthiest, most varied and beautifully presented in the world. Its dishes are characterized by delicate flavors and fresh ingredients. These tenets are most important to the meals that accompany the tea ceremony, or cha-kaiseki, but are applied throughout Japanese cuisine. The use of hashi (chopsticks) dictates that many ingredients are cut into bite-size pieces. It is said that if food cannot be drunk from a bowl or eaten with chopsticks, then it is not Japanese.
Makes 6 pieces
1 skin-on Salmon fillet, about 5 ½ oz
1 tbsp EVOO
3 large sheets of toasted nori, halved
¼ quantity freshly cooked Sushi rice
2 Scallions, halved and shredded
4 tbsp Japanese mayonnaise
2 tbsp sweet chili sauce
Salt and pepper
Thin cucumber sticks to serve
Let’s make this happen…
1. Season the salmon with salt and pepper to taste.
2. Heat the oil in a skillet until very hot, add the salmon skin-side down, and cook for 2 minutes or until the skin is very crisp.
3. Reduce the heat to medium and cook for an additional 2 minutes. Turn the salmon over and cook until it is cooked through.
4. Remove from skillet and let cool, then flake the salmon, keeping some pieces attached to the crispy skin.
5. Lay a piece of nori out on the counter and put some rice on the sheet and spread the rice out evenly so that it takes up the bottom two-thirds of the sheet.
6. Lay a sixth of the salmon, salmon skin and scallion of the rice, then drizzle over a little mayonnaise and dot on a tiny amount of the sweet chili sauce.
7. Roll the nori into a cone, folding the bottom corner in as you roll (you will have to paste the join together with a couple of crushed grains of rice).
8. Repeat the remaining ingredients.
Serve with thin cucumber sticks and the remaining sweet chili sauce.