Aburi Salmon with Kalette Salad
Chef: Justine Schofield
Time: 1 hour
- 1½ cups (325g) sushi rice, rinsed well
- 50ml rice wine vinegar
- 200g skinless sashimi-grade salmon, thinly sliced
- 3 tbsp teriyaki sauce
- 6 kalettes leaves picked
- ½ Spanish onion, finely sliced
- 1 tbsp pickled ginger
For the dressing
- 2 tbsp tahini
- 2 tbsp mirin
- 2 tbsp light soy sauce
- 1 tbsp honey
- 1 tsp sesame oil
Place rice and 2 cups of cold water in a medium saucepan over medium-high heat. Bring to the boil, then reduce heat to low, cover with lid and simmer for 10 minutes or until liquid is absorbed. Remove from heat and set aside, covered, for 10 minutes. Remove the lid from rice, add vinegar and cover with a lid. Set aside to rest for 5 minutes.
While the rice is cooking, make the dressing.
Once rice has cooled slightly, using small 3/4 cup-capacity bowls add the rice and press down on it. Turn out onto a plate to form a dome shape. Lay raw salmon over the rice dome so it’s completely covered. Brush with teriyaki sauce. Using a blowtorch, lightly char the salmon.
Combine the picked kalette leaves with onion and pickled ginger and toss with the dressing.
Top aburi salmon with salad.
Note: if you don’t have a blow torch. Brush whole salmon fillet with sauce and place on a tray lined with foil. Grill under the grill element for 30 seconds on each side only so it’s still raw in the centre. Remove and slice with a sharp knife. Then place it on the rice dome.