I love Japanese cuisine but it does tend to look unspectacular. I’ve seen three michelin star restaurants in Japan and all you get is a different flavoured nigiri after nigiri. Nothing exciting about that. This tests my imagination to create something tasty, colourful and overall look like fine dining to suit the blog.
There are numerous ways to serve salmon but this has become my favourite, it would also work well with cod. I marinade the fish in a mix of miso, rice vinegar and sugar. It seasons it perfectly, and once decorated with the sesame seeds leaves the salmon with a superb crunchy texture and seasoned perfectly. The soy sauce pearls I found in a jar, there were also some balsamic ones, they are found in Sainsbury’s in the UK. They are a new must have, not too salty and they look like caviar, brilliant.
The rest of the dish is made up of an oven baked chicken spring roll. I adapted the recipe to a more Asian taste. They were perfectly crispy, adding the texture I wanted. They don’t taste as nice a fried one, but I believe you can make up for that with the filling. I chose to bake this as I had created enough mess without getting the deep fat fryer out. I was also intrigued how they would compare.[purerecipe]
- 4 Salmon Fillets
- 250ml Miso
- 100ml Rice Vinegar
- 50g Sugar
- 50g Sesame Seeds
- 4 Tsp Soy Sauce Pearls
- 1 Tsp, made to a sticky glue with water. Cornflour
- 250g, minced Chicken
- 1/2, finely chopped Onion
- 100g, shredded Cabbage
- 1 Can. Water Chestnuts
- 1 Chilli
- 1 Tbsp Soy Sauce
- 6 Sheets, cut in half so 12 sheets A4 sized. Filo Pastry
- 100ml Oil
- 250g Sushi Rice
- 1, large finely cubed Carrot
- 1 Tbsp Sesame Oil
- 2 Tbsp Light Soy Sauce
- 1, sliced with a vegetable peeler, omit the centres. Cucumber
- 75ml Sushi Rice Seasoning
- 1 Tbsp Toasted Sesame seeds
Sesame Crusted Salmon
- Mix the miso, rice vinegar and sugar together. Add the salmon and marinade for 30mins to two hours.
- Fry chicken, cabbage and onion together until the chicken is cooked. Mix together the rest of the ingredients. To assemble your spring rolls brush one piece of filo with oil. Add 2 tablespoons of the mix 2 cm in from an edge in the middle. Fold over the 2cm border, wrap the sides over then roll up into a parcel. Repeat with the remaining mixture. Place on greaseproof paper on a baking tray. Bake at 200°c for 25-30mins. They can easily be reheated also.
- Wash the rice well, add 350ml water to the rice. Slowly bring to boil in a covered pan, 5 mins. Boil for 5mins with the lid on, then leave to stand until ready to use. While the rice is cooking, cook the carrot in a drop of sesame oil for 5mins. Add the rice to the cooked carrot, then season with the soy sauce.
- For the salmon, remove from the marinade. Brush one side with the cornflour mix. Sprinkle the seeds over and make sure they give a good coating. Over a medium to high heat cook the fillets for 5minutes. Turn over and turn off the heat, leave the fish in the pan to cook from the residual heat.
- Just as you put the salmon on to cook, add the sushi seasoning to the cucumber and the seeds.