- serves 2 people
- preparation 10 minutes
- difficulty Easy level
Ingredients
- 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
Instructions
- 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.
Photography by Adam Liaw.
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Cook’s Notes
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.
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