Fermented Black Rice Chirashi Sushi
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.
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