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
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.