• 4servings
  • 25minutes

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, C, E
MineralsNatrium, Fluorine, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 150 g sweet yellow miso paste

  2. 4 tbsp sake

  3. 1 tbsp mirin

  4. 4 x 200 g salmon steaks , skin on

  5. 280 g sushi rice

  6. 2 tbsp caster sugar

  7. 1 tsp salt

  8. 3 tbsp rice vinegar , or Mirin

  9. 1 small bunches each fresh mint , and coriander (roots intact)

  10. 1 clove garlic , roughly chopped

  11. 2 1/2 cm piece peeled ginger , finely chopped

  12. 1 tbsp light soy sauce

  13. 1 tsp wasabi

  14. 1 lime , juice only

  15. 4 tbsp sunflower oil

  16. 1/2 cucumber , seeded and finely diced

  17. 4 spring onions , finely sliced on the angle

  18. 1 red finger chilli , seeds removed, finely sliced

  19. 1 tbsp pickled ginger , finely chopped

Instructions Jump to Ingredients ↑

  1. For the miso-marinated salmon: heat the miso, sake and mirin in a heavy-based saucepan until just heated through. Tip into a bowl and allow to cool.

  2. Smother the salmon steaks with the marinade, put them into sealable food-grade plastic bags and leave to marinate in the fridge for 2 days – you can move the salmon around in the bags to ensure it is marinating evenly from time to time.

  3. For the rice: wash the rice really well in a sieve set over a large bowl, changing the water at least three times. Drain well.

  4. Put the washed rice into a large heavy-based pan with a tight-fitting lid. Pour over 400ml of water and leave to stand for at least 20 minutes (up to 30 minutes is fine).

  5. Dissolve the sugar and salt in a small pan with the rice vinegar over a medium heat. Allow to cool to room temperature.

  6. While the sugar and salt are dissolving, bring the rice to a boil and then reduce to a low simmer for 15 minutes. Do not remove the lid, but leave to stand for a further 15 minutes.

  7. Tip the rice onto a large flat clean tray - a cold metallic one is best as it will help the rice cool down quicker. Drizzle over half of the cooled vinegar mixture.

  8. Using a spatula or a large metal spoon, fold the rice very carefully so as not to break up the grains. The rice will absorb the vinegar and become glossy. Add a little more of the vinegar mixture and keep folding until it is absorbed - you do not want the rice to be wet, so add the last little bit of vinegar sparingly and don’t worry if there is a little left over. Leave to cool (fanning helps the rice to cool quicker - you can do this with a magazine or newspaper).

  9. For the dressing: place the mint and coriander in a food processor, along with the garlic, ginger, light soy sauce (or Thai fish sauce), wasabi and lime juice. Blend until all the ingredients are puréed; then slowly drizzle in the sunflower oil through the feeder tube to make a glossy emulsion. Transfer to a screw-top jar and put in the fridge until required.

  10. . When you are ready to cook the salmon, preheat the oven to 180C/gas 4 and wipe off any excess - but not all of - the marinade.

  11. . Heat a frying pan over a medium flame, add the salmon (skin-side down) and fry for 2-3 minutes.

  12. . Transfer the salmon, again skin-side down, to a baking tray and roast in the oven for 6-8 minutes, until just cooked through. You can baste (spoon over) more of the marinade during cooking to keep the fish moist.

  13. . For the salad: carefully fold the dressing into the rice and then fold in the cucumber, spring onions, chilli and pickled ginger.

  14. . Serve the miso-marinated salmon with the sushi rice salad at once.


Send feedback