Recipe by Sam Parish in collaboration with Latitude Magazine
Serves 4
Prep 5 mins
Cooking 15 mins
1 tbsp vegetable oil
4 garlic cloves, thinly sliced
¼ tsp togarashi, plus extra to serve (Japanese chilli spice mix found in Asian grocers)
1 ½ cups jasmine rice
2 cups (500 ml) cold water
1 ½ cups frozen shelled and podded edamame
¼ white cabbage, thinly shredded
4 radishes, thinly sliced
1 avocado, diced
¼ cup (60 ml) light soy sauce
1 tbsp shredded pickled (sushi) ginger, and 2 tbsp pickling liquid
1 tbsp toasted sesame seeds
400 g skinless Akaroa Salmon, thinly sliced
crushed wasabi peas and Kewpie mayonnaise to serve
For the rice, heat oil in a non-stick saucepan over high heat. Add garlic and togarashi and cook for 2 minutes or until golden. Add rice and stir to coat. Add water, bring to the boil then cover, reduce heat to low and cook for 12 minutes or until rice is cooked through. Stand covered to steam until ready to serve.
Place edamame in a saucepan. Pour over a kettle of just boiled water and place over high heat. Return to the boil then drain.
Meanwhile, place cabbage and radishes in cold water in the fridge to crisp.
For the ginger dressing combine soy sauce, ginger, pickling liquid and sesame seeds in a bowl.
Divide rice between bowls. Add cabbage, radish, avocado and edamame. Top with sliced salmon and spoon over some of the dressing.
