For The Glutton’s
Deconstructed Sushi (Salmon Tartare)
Serves 2 (large portions)
There are a few things I love, above all else, in savoury dishes: raw meat, flavour, and no guilt. Asian flavours lend perfectly to this; their spices, the ginger.. With all that excitement, I don’t even miss the deep-fried carbs!
In hind sight, I would add a layer of Panko Breading between the rice and avocado, as the whole dish is very soft, and the texture gets to be a bit much. I didn’t even finish the entire thing for dinner, I’m sitting here eating the other half for lunch as I type!
- 4kg Salmon (sushi grade is ideal, as you aren’t cooking it at all), tiny cubes
- 1 tsp sesame oil
- 1 avocado, tiny cubes
- 1 tsp lime juice
- 1 cup sushi rice (yes, the type of rice is important)
- 1.5 tbsp soya sauce (more for dipping later)
- 1 tsp fresh ginger, grated
- 1 tbsp wasabi
- 1 tsp sesame seeds
- 2 tbsp mayo
- 1 tsp cream
- 1 tbsp Sriracha
Cook rice as per instructions on package. Set aside to cool to room temp.
Mix all above ingredients, minus the avocado, wasabi & rice, in a large bowl. Pop it in the fridge to return to as cool a temp as possible.
Mix all mayo ingredients until loosely combined. I even tossed in an extra squirt of Sriracha for aesthetic appeal.
Using two mini springform pans, press half the salmon mixture into each. You want to be reasonably firm. Not firm enough to mash it, but firm enough to have a nice shape when the pan is removed. Press the avocado on top. Here you don’t need to be as firm, the rice will put it in place. Lastly, pop the rice on top, using your hands. Press firmly. Refrigerate 20 mins.
Invert onto plate. Unclasp latch on pan. First, remove the top. I slid a knife between the pan and salmon to make sure none was sticking. The round part of the pan should come right off without any issues. Place a dollop of wasabi on top of each, smear some Sriracha Mayo beside each, and off you go!
Suggested Wine Pairing: Something dry and light.