Salmon Sashimi Bowl
Photography Issy Croker.
Recipe book Nourish Bowls has ideas for sweet and savoury meals filled with fresh ingredients and thoughtful flavour combinations. With lots of inspiration for the warmer months, we're lucky to have a couple of its recipes to share.
Serves: 1
INGREDIENTS
50 grams Japanese or Thai sticky rice
100 grams raw sushi-grade salmon
5 grams dried sea vegetable salad
1 medium head tatsoi or bok choy
sesame oil for sautéing
½ teaspoon grated fresh ginger
2 tablespoons tamari (wheat-free soy sauce)
1 tablespoon brown rice vinegar
1 tablespoon lime juice
To serve: beansprouts, thinly sliced red onion, pickled ginger, wasasbi and furikake or sesame seeds
METHOD
Cook sticky rice according to the packet instructions, keeping the lid on and, once cooked, leaving the lid on for 10 minutes to continue to steam before mixing with a rice paddle or spatula.
Slice salmon into 5mm slices.
Soak dried sea vegetable salad in water for a few minutes.
Sauté tatsoi or bok choy (leaves separated) in a little sesame oil until just wilted.
Mix together tamari and lime juice and set aside.
To assemble: Add the sticky rice, salmon sashimi, sea vegetable salad and tatsoi or bok choy to your bowl and top with a few beansprouts, red onion, pickled ginger and a pea-sized dab of wasabi. Scatter over furikake or sesame seeds.
Serve the tamari dressing as a dipping sauce.
Pantry note: Furikake is a Japanese seasoning of black and white sesame seeds and nori flakes.
Nourish Bowls
This is an edited extract from Nourish Bowls, published by Quadrille, RRP $29.99. Available nationwide.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.