JAPANESE-STYLE SALMON SKEWERS WITH MIXED RICE AND WASABI PICKLED VEGETABLES
Packed with goodness this sophisticated Japanese-style salmon with rice, wasabi vegetables and sauerkraut is a tasty way to get a healthy fix of Omega-3 fatty acids and probiotics.
Recipe from crazy-cucumber.com
Photography by Crazy Cucumber
INGREDIENTS FOR SALMON SKEWERS
300g skinless salmon fillet, cut into 4 cm chunks
1 teaspoon ginger juice* (see below)
INGREDIENTS FOR TERIYAKI SAUCE
⅓ cup Japanese soy sauce
⅓ cup Mirin (Japanese sweet rice wine)
⅓ Japanese cup cooking sake (or regular sake)
3 tablespoons of caster sugar
INGREDIENTS FOR PICKLED WASABI VEGETABLES
2 snack cucumbers
⅓ daikon, peeled 3 radishes
⅓ cup lukewarm water
⅓ cup rice vinegar
⅓ cup caster sugar
½ teaspoon salt
½ teaspoon wasabi paste (or powder)
3 cups pre-cooked mixed brown and red rice
1 cup Living Goodness Super Superkraut
1 cup steamed edamame beans
½ ripe avocado, sliced
Black and white toasted sesame seeds
Shiso leaves and micro greens (to garnish)
METHOD FOR SALMON SKEWERS
• In a mixing bowl combine salmon chunks with teriyaki sauce and ginger juice. Season with a pinch of salt and black pepper and mix gently.
• Marinate salmon for about 15 minutes then thread onto four metal skewers. You can also use wooden skewers, just make sure to soak them in water for 15 minutes beforehand as this stops them from burning.
• Preheat a chargrill pan or large pan over high heat.
• Add some cooking oil. Cook salmon skewers, turning, for 6-8 minutes or until cooked to your liking.
• Spoon the remaining teriyaki sauce over the salmon to coat well.
• Sprinkle with toasted sesame seeds.
METHOD FOR PICKLED WASABI VEGETABLES
• Cut all vegetables into slices (rounds) and place in a mason jar.
• Combine lukewarm water, caster sugar, salt, vinegar, and wasabi in a mixing bowl and whisk until sugar is dissolved.
• Pour the brine mixture over the veggies.
• Close jar and refrigerate for at least an hour. Can be pre-made and stored in the refrigerator for up to 3 days.
METHOD FOR TERIYAKI SAUCE
• Combine all the ingredients in a saucepan and bring the mixture to a boil then lower the heat to medium-low. Continuously stir the sauce until sugar is dissolved. Don't let the sugar burn as this creates a bitter taste.
• Cook for about 10 minutes until sauce thickens to desired consistency.
METHOD FOR GINGER JUICE *
• Grate the thumb-sized chunk of ginger using a fine grater.
• Place the grated ginger in a fine strainer over a small bowl, and squeeze with as much force as possible to release ginger juice.
• Place rice in individual serving bowls, top with salmon skewers, edamame beans, slices of avocado, sauerkraut, shiso leaves, micro greens and sprinkle with toasted sesame seeds.