Spicy tobiko salmon

Spicy tobiko salmon

By
From
Poke
Serves
4
Photographer
Matt Russell

The bright orange tobiko adds a delicately smoky flavour and an interesting, crunchy texture. Piled onto the salmon, it also lends an impressive volcanic appearance to this fiery dish.

Ingredients

Quantity Ingredient

Base

Quantity Ingredient
240g short-grain brown rice

Salad

Quantity Ingredient
3 carrots, peeled
2 baby cucumbers
125ml tamari soy sauce
60ml dashi stock
60g sugar
125ml rice wine vinegar

Poke

Quantity Ingredient
2 large fresh salmon fillets, skin removed and cut into 1.5 cm cubes

Marinade

Quantity Ingredient
75g see method for ingredients
1/2 tablespoon tobiko
2 teaspoon yuzu kosho chilli paste

Garnish

Quantity Ingredient
2 green chillis, thinly sliced
2 tablespoons Nori furikake

Method

  1. Cook the rice as per the cooking instructions and leave to cool.
  2. Use a julienne peeler to create long, thin strips from the carrots and cucumbers and transfer to a bowl. Whisk together the remaining ingredients to make a dressing then pour over the salad.
  3. Gently fold the salmon poke into the marinade ingredients and thoroughly coat.
  4. To assemble, start with a base of the brown rice, top with the salad and pile the fish on top. Garnish with green chillies and furikake. Try pimping with extra tobiko and a side of Pickled Cucumbers.
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