Ingredients
- For the goma shio:
- 25g black sesame seeds
- 12g flaky salt
- For the rice crisps:
- 2-3 Valcom Rice paper sheets
- Neutral oil for shallow frying
- For the umeboshi dressing:
- 50ml Obento rice wine vinegar
- 1 1/2 tbsp olive oil
- 1 tbsp (from 1-2) umeboshi plums, finely minced
- 1/2 tbsp sugar
- 1/4 tsp flaky salt
- For the wafu dressing:
- 2 tbsp Lee Kum Kee Premium soy sauce
- 1 tbsp cold water
- 2 tbsp Obento rice wine vinegar
- 1 tbsp sugar
- 2 tsp Yeos sesame oil
- For the salad:
- 1/4 white cabbage, shaved on a mandolin
- 300g thin-skinned cucumbers (2-3 Lebanese cucumbers)
- 1/2 red onion thinly sliced
- 250g hot smoked salmon, coarsely flaked
- 1 handful of coriander
- 1/2 cup shelled edamame, prepared according to packet instructions
- 1-2 spring onions, green stems, finely sliced
- To serve:
- Cooked wild rice, served warm
- S&B Umami Topping Crunchy Garlic with Chili oil
Method
- For the goma shio: heat a small pan over medium low heat. Toast sesame seeds for 7-8 minutes until fragrant. Swirl the pan to prevent the seeds from burning. Once toasted, add to a pestle and mortar with salt and grind to a fine powder.
- For the rice paper crisps: Pour enough neutral oil in a fry pan to coat the bottom – around 5mm deep. Heat on medium-high heat. Take care not to overheat. Cut rice paper sheet into desired shape. Once oil is heated, add rice paper. It will immediately puff up and turn opaque. Once fully puffed (a matter of seconds), remove and drain on paper towels. Do not let it brown. Allow the oil to cool slightly between batches. Once drained, sprinkle with goma shio.
- For the umeboshi dressing: Combine all the dressing ingredients in a jar, add lid and shake to dissolve the sugar and completely mix umeboshi.
- For the wafu dressing: Combine all the dressing ingredients and stir to dissolve the sugar.
- To prepare the cucumbers: Using a rolling pin, gently bash the cucumbers until they split open on the sides. Cut into 2.5cm chunks and place in a colander over a plate. Lightly salt and place in fridge for 15-30 minutes to drain. Remove from fridge, allow cucumbers to completely drain. Dress with the umeboshi dressing, to taste.
- Lightly toss the cabbage in wafu dressing to taste.
- To assemble: Place one portion of wild rice in each serving bowl. Add a mound of dressed cabbage. Next add dressed cucumber, edamame, shaved red onion, sliced spring onion and fresh herbs. Top with a generous portion of salmon, several rice crisps and a liberal sprinkle of goma shio. Serve with extra dressing and goma shio. Place some S&B Umami Topping Crunchy Garlic with Chili oil on the table for those who like extra spice.
- To eat: Generously pile ingredients onto a rice crisp. Add extra dressing to taste and take a big bite, ensuring you get a taste of each flavour. Enjoy with a crisp, cold beer. Kanpai!!
Product used in recipe
- Valcom - Valcom Rice Paper
- Obento - Rice Wine Vinegar
- Lee Kum Kee - Premium Soy Sauce
- Yeo's - Pure Sesame Oil
- S&B - S&B Crunchy Garlic Chilli Oil
