"Lovely as a light starter before a heartier main meal. The sky is endless with the raw fish you can add to this. Try using scallops, prawns and even smoked eel if you’re feeling even more creative." - Benjamin Conroy, Forbidden Foods Chef
Serves: 2 | Prep Time: 15m (12 hours fermenting time) | Cook Time: N/A
- ½ cup of Forbidden Black Rice
- 1 Tsp. Bakers Yeast
- 1 Tsp. Sugar
- 2 Cups Warm Water
- 5 pieces of pickled ginger
- 1 Nori Sheet
- 200g Tassal Salmon, pin bones and skin removed
- 1 Tbsp. toasted sesame seeds
- 1 cucumber
- 1 Tsp. Mirin
- 1 Tsp. Rice wine vinegar
- 1/1 Tsp. sugar
- 1 Tsp. olive oil
- 3 Tbsp. sesame dressing*
- Soy sauce for serving
- Fermented Black Rice - Place the yeast, warm water, sugar and rice into a jar and stir to combine. Leave uncovered at room temperature overnight (10 – 12 hours) to ferment.
- Drain off the water and rinse the rice well. Place into a bowl with the mirin, rice wine vinegar and season with sugar to taste.
- Toast the nori several times quickly over a stove flame to enhance the flavours and aromatics. Chop as finely as possible and set aside.
- Take the top and bottom off the cucumber and using a peeler, peel long strips of cucumber stopping when you get to the seeds. Set aside.
- Next slice the salmon across the grain as thinly as possible. Layering each piece flat onto a piece of baking paper. Rub with olive oil and set aside while assembling the dish.
- Scatter the rice around the dish rustically and dress with 2/3 of the sesame dressing, followed by pieces of the salmon.
- Season the salmon with a little salt and sprinkle with toasted sesame seeds and nori.
- Place the cucumber ribbons at intervals around the dish along with the pieces of pickled ginger.
- Finish by scattering the remaining sesame dressing around the dish. Serve immediately with chopsticks and a side of light soy sauce.
* Note: Sesame dressing can be found at gourmet grocers as well as Japanese supermarkets and has many uses in the kitchen.
Credit: Chef - Benjamin Conroy, Photography - Bianca Milani.