salmon, wasabi and matcha

sushi bowl

  • 1½ cups (300g) sushi rice
  • 1½ cups (375ml) water
  • ¼ teaspoon matcha powder
  • 1 teaspoon rice wine vinegar
  • 2 teaspoons mirin 
  • 1 tablespoon pickled ginger liquid
  • ½ teaspoon wasabi paste 
  • 2 Lebanese cucumbers, thinly sliced 
  • 500g sashimi-grade salmon, thinly sliced
  • pickled ginger, coriander (cilantro) leaves, thinly sliced 
  • green chilli and kale sprouts+, to serve 
  • 1 tablespoon toasted sesame seeds
  1. Place the rice in a sieve and rinse under cold water. Place the rice and water in a medium saucepan over high heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 12 minutes or until tender and most of the water has been absorbed. Remove from the heat and set aside, covered, for 5 minutes. Place the matcha, vinegar and mirin in a small bowl and whisk to combine. Add to the rice and mix to combine. Set aside to cool. 
  2. Place the pickled ginger liquid and wasabi in a medium bowl and whisk to combine. Add the cucumber and gently toss to coat. Set aside for 5 minutes. Divide the rice mixture between bowls. Top with the salmon, cucumber, pickled ginger, coriander, chilli, sprouts and sesame seeds to serve.  Serves 4 

+ Kale sprouts are available from selected greengrocers. You can also use alfalfa or snow pea sprouts. 

Photography: Anson Smart 

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