Aaron Brunet's Feelgood Salmon Sushi
Fresh salmon in a nori roll with just a little sushi rice and finely sliced vegetables.
1 cup sushi rice
1.5 cups water
1 tablespoon rice wine vinegar
1 teaspoon sugar
1/2 teaspoon salt
500g salmon fillet in one piece
50g red cabbage
50g green cabbage
1 small carrot, peeled
10cm of telegraph cucumber
1 hass avocado
handful of alfalfa sprouts
4 sheets nori (dried seaweed)
1 teaspoon wasabi paste
Pickled ginger (enough to spare):
10cm piece fresh ginger
1/4 cup rice wine vinegar
1/2 teaspoon salt
3 teaspoons honey
4 very thin slices raw beetroot (for colour)
Kikkoman soy sauce, to serve
To cook the rice: measure 1 cup of sushi rice (short grain white) into a strainer resting in a pot of tepid water. Use fingers to stir and wash the rice for about 30 seconds till water is cloudy. Drain, refill water and repeat. Lift strainer out of pot with rice inside and carefully shake downwards to drain all water out. Place in a heavy bottomed pot and add 1.5 cups water. Bring to a boil, turn down to very lowest heat and simmer 12 minutes. Turn off heat and leave for 10 minutes to absorb steam.
To flavour and cool the rice: dissolve sugar and salt in vinegar then sprinkle over rice. Use a spatula to stir and aerate the rice, fanning it with your other hand to help it cool - this makes the rice shiny and delicious with a lovely texture.
Preparing the salmon is not terribly hard but you do need a nice sharp knife:
- remove pin bones
- trim off thin edges cleanly (save these for a stir-fry)
- remove skin by sliding a thin sharp knife along between flesh and skin (with skin facing down on a board)
- trim off any darker or fatty bits (anything you wouldn't like to eat raw)
- slice into long, 1.5cm square strips
Cabbage: slice thin and long on mandolin
Cucumber: peel and slice into long narrow strips
Carrot: slice into the thinnest strips you can manage
To pickle the ginger, peel 10cm of fresh ginger and slice super thin on a mandoline. Place in a small saucepan with vinegar, water, salt, honey and beetroot. Bring to a boil then turn off and steep for 5 mins before straining and cooling ginger to serve. You can save the juice to use as a dressing.
To assemble: lay a sheet of nori on a sushi mat. Spread thinly with prepared sushi rice then lay a piece of salmon down the middle, smearing with a little wasabi. Arrange sliced carrot, cabbage, cucumber and avocado alongside the salmon. Top with a thin layer of alfalfa sprouts. Roll tightly using a sushi mat then slice in half on a strong diagonal. Serve with extra wasabi, pickled ginger and Kikkoman soy sauce.