This traditional Japanese dish was given the emmalicious spin with the addition of delicate mushrooms saute`ed in the sweet & salty marinade that usually gets tossed out.  The result?  A deconstructed sushi dish with ginger scented rice and a sheet of nori that you don’t need to be a sushi chef to master!

Prep time:  15  Minutes                Cooking time:  30  Minutes                $$  Medium Budget

Serves 4

2 tsp of peanut oil

4 x 150gm skinless and boneless salmon fillets (larger if you are hungry)

1 punnet of shitake mushrooms, larger ones halved

1 punnet of oyster mushrooms, larger ones halved

1 clove of garlic, crushed or grated

2cm piece of ginger, grated

1/3 cup of soy sauce

1/4 cup of mirin*

2 tsp of caster sugar

2 sheets of nori, cut in half*

1 spring onion, finely sliced for garnish

For the Rice:

11/2 cups of jasmine rice

21/2 cups of low sodium chicken stock

2cm piece of ginger, finely grated

2 spring onions, finely sliced

Sea salt and cracked pepper

Steamed snow peas to serve

Combine the garlic, ginger, soy, mirin and sugar in a small bowl and whisk until the sugar has dissolved.  Lay the salmon fillets in a flat dish and pour over the marinade.  Cover and refrigerate for at least one hour.

Pre heat the oven to 180°C.  Remove the salmon from the marinade and place on a lined baking tray.  Bake in the oven for 15-20 minutes (depending on the thickness of your salmon fillets) or until just cooked through. Don’t throw the marinade out!

Place the rice, stock and ginger in a large saucepan and season with salt and pepper.  Bring to the boil, stirring occasionally and reduce to a low simmer.  Place a lid on and leave the rice to absorb the liquid for 12 minutes.  Remove from the heat and allow to steam for 5 minutes before adding the spring onion and fluffing with a fork.

Heat a medium sized fry pan to nice and hot.  Add a small drizzle of peanut oil and saute` the mushrooms until soft and golden.  Keep the heat nice and high and pour in the reserved marinade.  Allow the liquid to reduce for a couple of minutes.

To serve lay a half sheet of the nori across each plate.  Spoon the rice into a small ramekin and invert onto the plate.  Lay a piece of salmon across the plate and divide the mushroom mixture over the top.  Sprinkle over the spring onions and serve with steamed snow peas.

*  Mirin is a Japanese rice wine similar to sake but with a very low alcohol content.  It provides a mild sweetness to Japanese dishes and is available in the Asian section of the supermarket.  Nori is a compressed and very fine sheet of seaweed.  Don’t be alarmed it does soften once the rice and salmon are placed upon it.  It is entirely optional but I love the effect it has on the plate, it also adds an authentic Japanese flavour.  It too is available in the Asian section.