Ingredients
- SPICY MISO SALMON SKEWERS
- Marinade
- 1/4 cup White Miso Paste
- 2 tsp Dashi Soup Stock Powder
- 1 Tbs Obento Mirin
- 1 Tbs Obento Cooking Sake
- 1/4 tsp Yeo's Pure Sesame Oil
- 2 tsp Caster Sugar
- 8 Thinly sliced Salmon Fillets (approx 1 cm thick)
- WASABI RICE SALAD
- 4 Cups Pre-cooked Rice (I used White Long Grain & Black)
- 1 Lebanese Cucumber (thinly sliced & ribbons)
- 1 Avocado (sliced)
- 1 Bunch Radishes (thinly sliced)
- 2 - 3 Tbs Pickled Ginger
- 1 Cup Edamame Beans
- 1 Sheet Obento Nori (shredded)
- WASABI DRESSING
- 1 tsp S&B Wasabi Paste
- 6 Tbs Obento Rice Wine Vinegar
- 3 Tsp LKK Premium Soy Sauce
- 1 1/2 Tbs Caster Sugar
- 1 tsp Yeo's Pure Sesame Oil
- Squid Brand Fish Sauce (to season)
- Shichimi Togarashi (to serve)
Method
- If using microwave rice, heat as per instructions & set aside to cool (I used pre-prepared home cooked rice, frozen for use when I need a quick & easy meal)
- Combine the marinade ingredients & whisk until smooth, set aside.
- Place the wasabi paste in a bowl & gradually whisk in the rice wine vinegar, add a little vinegar first & stir to make a thin paste before adding the remaining ingredients, whisk until smooth & combined, season with fish sauce to taste, set aside.
- Brush both sides of the salmon fillets with the miso marinade, thread onto skewers. Place on a foil lined tray.
- Toss 1/2 the wasabi dressing through the cooled rice, arrange the avocado, cucumber slices & ribbons, radish, edamame & pickled ginger on top, drizzle with the remaining wasabi dressing, garnish with shredded Nori.
- Preheat oven grill on high, cook the salmon skewers for 4-5 minutes (they should be golden & starting to lightly char on the edges)
- Serve the Miso Salmon Skewers sprinkled with Shichimi Togarashi .
Product used in recipe
- Obento - Cooking Sake
- Obento - Mirin Seasoning
- Obento - Yaki Nori For Sushi
- Obento - Rice Wine Vinegar
- Lee Kum Kee - Premium Soy Sauce
- S&B - Premium Wasabi
- Yeo's - Pure Sesame Oil
