spicy Tobiko Salmon

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The bright orange tobiko adds a delicately smoky flavour and an interesting, crunchy texture. Piled onto the salmon, it also lends an impressive volcanic appearance to this fiery dish.

Serves: 4

What You’ll Need:

Base

  • 240 g (8 1/2 oz/1 cup) short-grain brown rice

Salad

  • 3 carrots, peeled
  • 2 baby cucumbers
  • 125 ml (4 fl oz/ 1/2 cup) tamari soy sauce
  • 60 ml (2 fl oz/ 1/4 cup) dashi stock
  • 60 g (2 oz/ 1/4 cup) sugar
  • 125 ml (4 fl oz/1/2 cup) rice wine vinegar

Poke

  • 2 large fresh salmon fillets (approx. 400 g/14 oz), skin removed and cut into 1.5 cm (1/2 inch) cubes

Marinade

  • 75 g (3 oz/ cup) Spicy Mayo (page 80)
  • 1/2 tbsp tobiko (flying fish roe)
  • 2 tsp yuzu kosho chilli paste (this is fiery stuff, so add bit by bit until desired level of spiciness is achieved)

Garnish

  • 2 green chillis, thinly sliced
  • 2 tbsp Nori Furikake (page 93)

 

What To Do:

  • Cook the rice as per the cooking instructions (page 25) and leave to cool.
  • Use a julienne peeler to create long, thin strips from the carrots and cucumbers and transfer to a bowl. Whisk together the remaining ingredients to make a dressing then pour over the salad.
  • Gently fold the salmon poke into the marinade ingredients and thoroughly coat.
  • To assemble, start with a base of the brown rice, top with the salad and pile the fish on top. Garnish with green chillies and furikake.
  • Try pimping with extra tobiko and a side of Pickled Cucumbers.

Pokē: Hawaiian-Inspired Sushi Bowls by Celia Farrar and Guy Jackson (Hardie Grant, £12.99) Photography ©Matt Russell

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