450 gram piece salmon fillet
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon wasabi paste
1 tablespoon caster sugar
2 tablespoons rice wine vinegar
1⁄2 teaspoon sea salt
1 cup short grain rice
1 cup cold water
3 large radishes cut into matchsticks
1 cup frozen edamame beans, cooked and refreshed
1⁄2 small telegraph cucumber, thinly sliced with a vegetable peeler
2 tablespoons pickled ginger, thinly sliced
2 tablespoons sesame seeds, toasted
Rice: Put the caster sugar, vinegar and sea salt in a small saucepan and stir over a low heat to dissolve the sugar. Set aside to cool.
Wash the rice in cold water until the water runs clear. Drain well. Place the rice and water in a medium saucepan and bring to the boil. Stir, cover tightly and turn the heat to its lowest setting. A simmer mat is ideal for cooking rice. Cook for 25 minutes. Remove from the heat and leave, covered, for 10 minutes. Spread onto a tray or large plate and sprinkle with the cooled vinegar mixture. Combine gently. Cool. Roll into walnut sized balls, cover and refrigerate until ready to serve.
Salmon: Remove the pin bones from the salmon using tweezers. Using a fine sharp knife, slice the salmon thinly, on the diagonal.
Marinade: Whisk the ingredients in a shallow dish and add the salmon, turning to coat.
Salad: Combine the ingredients in a bowl.
To serve: Transfer the salmon with the marinade to 4 bowls. Arrange with the salad and rice balls on individual plates or small boards. Serve with Japanese mayonnaise and wasabi.
Edamame beans: these Japanese soy beans are available frozen, either in the pod or out, from Asian stores or in some supermarkets.