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Scorched Salmon Rice Bars

Serves 6
  • Steps
  • Ingredients

Steps

  • For the Scorched Salmon Rice Bars, place rice and 1 ½ cups water in rice cooker and cook according to manufacturer’s instructions. Season rice with mirin, sesame oil and soy sauce and stir well. Transfer to a lined 18cm x 28cm tray and press in firmly to form a dense cake. Set aside in fridge to cool and set. When cool and firm, remove from tin and cut into six 6cm x 4.5cm bars. Return to fridge until needed.
  • For the Citrus Miso Glaze, combine miso, soy sauce and orange juice in a stick blender canister or tall jug and blend with a stick blender until smooth. With motor running, slowly add in the grape seed oil and sesame oil. Set aside until needed.
  • For the Rice Vinegar Mayonnaise, place egg yolks, rice wine vinegar and mustard into a stick blender canister or tall jug and use a stick blender to blend until combined. With motor running, slowly add grape seed oil while blending until thick and emulsified. Add 1 teaspoon of water if required to loosen the consistency of mayonnaise. Season to taste and set aside until needed.
  • For the Avocado Purée, place avocado flesh into the bowl of a small food processor, along with the wasabi powder, half of the lime juice, and 2 – 3 tablespoons of the Rice Vinegar Mayonnaise. Blend on high speed until smooth, light and glossy in appearance. Add a little more mayonnaise if required to reach the desired consistency. Transfer the mixture to a piping bag and set aside in the fridge until needed.
  • To finish the Scorched Salmon Rice Bars, remove rice bars from fridge and brush with Citrus Miso Glaze. Place onto a non-stick baking tray greased with a little spray oil. Place under a hot grill and grill for 10 minutes until golden.
  • Lay the 6 salmon slices onto a baking tray and brush with a little of the ponzu sauce. Use a blowtorch to char salmon until golden and crisp on the outside.
  • To serve, top each rice bar with a slice of scorched salmon. Pipe about a tablespoon of Avocado Purée next to each rice bar. Drizzle a little Rice Vinegar Mayonnaise over the top of the salmon. Garnish with a few slices of Spanish onion and a sprinkle of chives.

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