Ingredients
- CITRUS CURED SALMON
- 2 Thin Salmon Fillets
- 1 Tbs Obento Cooking Sake
- 1 Tbs White Miso
- 1 Star Anise
- 1/4 tsp Coriander Seeds (crushed)
- 1/2 tsp Orange Zest
- 1/2 tsp Lemon Zest
- 1/2 tsp Lime Zest
- SEASONED SUSHI RICE
- 1 Cup Sushi Rice
- 1 1/4 Cups Water
- Obento Sushi Seasoning (to taste)
- PICKLED VEG
- 2 Cup Vegetables (Carrot, Cucumber, Radish, Spring Onion) thinly sliced or julienned
- 200 ml Obento Rice Wine Vinegar
- 125 ml Water
- 2 Tbs Sugar
- 1 tsp Salt
- BLACK SESAME RICE CRISPS
- 2 - 3 Tbs Cooked Sushi Rice
- 2- 3 tsp Black Sesame Seeds
- Spray Oil
- TO SERVE
- 2 Cups Genmai Cha (Brown Rice Green Tea)
- Garnish - Obento Nori (shredded)
- Miso Mayonnaise (1 Tbs Kewpie Mayo mixed with 1 tsp White Miso)
- S & B Wasabi Paste
Method
- Combine all the curing ingredients, mix well.
- Place a length of cling wrap on a flat surface, spread a thin layer of the citrus cure mixture over the centre, arrange the salmon fillets on top (in a single layer) coat the top of the fillets with more citrus cure mixture, fold the cling wrap to enclose, wrap with a second layer of cling wrap.
- Place the wrapped salmon on a flat plate, cover with a second plate & weigh down with a few heavy cans, place in fridge to cure for 8 - 12 hours. To serve, pat dry & slice into bite sized strips.
- Place the pickling ingredients in a saucepan, bring to the boil simmer until the sugar dissolves, set aside to cool.
- Place the sliced & julienned vegetables in a glass dish, cover with the pickling solution & chill for 2 hours. (Excess pickled veg will last for several days, stored in the fridge)
- Rinse the sushi rice, until the water runs clear, place in a saucepan with the water, bring to the boil, lower the heat & continue to cook until the water is absorbed & the rice is tender. Remove from heat, rest for 5 minutes. Place the rice in a glass bowl, add Obento Sushi Seasoning to taste.
- To make the black sesame rice crackers, take 2 Tbs of seasoned sushi rice, add 2 tsp of black sesame seeds (more if you desire a stronger sesame flavour) mix well. Heat a flat plate sandwich press, place a layer of baking paper on the plate, add small spoonfuls of the sesame rice mixture (leaving space around each one to spread, top with another layer of baking paper, close the lid and press firmly to flatten the crisps, toast until golden & crunchy, gently remove the baking paper & set aside.
- To serve, line a small ramekin with cling wrap, lightly spray with oil. Press the seasoned sushi rice into the ramekin. Turn out into a serving bowl, remove the cling wrap. Drain the pickled veg & arrange on top of the rice, top with the citrus cured salmon strips, sesame rice crisps & shredded nori (scatter a little nori around the base of the bowl to add flavour to the tea. Pipe small rosettes of miso mayo & wasabi on top to garnish. Serve the Ochazuke with the hot Genmai Cha tea on the side, gently pour the tea over the rice to heat it, being careful not to disturb the toppings. Enjoy Serves 2
Product used in recipe
- Obento - Sushi Seasoning
- Obento - Cooking Sake
- Obento - Yaki Nori For Sushi
- Obento - Rice Wine Vinegar
- S&B - Wasabi
