A healthy and colourful bowl of fresh salmon, wasabi, Japanese mayo, avo and hot rice.
- 250 g sashimi-grade salmon
- 4 cups freshly cooked sushi rice
- 2 spring onions, very thinly sliced
- ½ tsp toasted sesame seeds
- 2 tsp soy sauce
- pinch of sugar
- a few drops of sesame oil
- Japanese Kewpi mayonnaise, to taste
- ½ avocado, cut into wedges
- 1 sheet toasted nori, very thinly sliced
- 1 tbsp sliced yellow pickled ginger
- wasabi, to taste
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Cut the salmon into 1-cm wide slices.
- Divide the hot cooked rice between 2 bowls. Scatter a few of the spring onions and a pinch of sesame seeds over the top. Arrange the salmon in a single layer on top.
- Using a kitchen blowtorch (or a wire whisk heated over a flame), scorch the salmon until lightly burnt.
- Combine the soy sauce, sugar, sesame oil and the remaining spring onion in a small bowl. Spoon the dressing over the salmon and scatter with the remaining sesame seeds.
- Arrange the mayonnaise, avocado, nori, wasabi and ginger on top and serve.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Adam Liaw.