Sake-pickled Salmon, Rice & Cucumber ~ by Paul Jobin

Ingredients

• Sake Pickle

  • 1 Tbsp Gregg's Coriander Seeds
  • 1/2 Tbsp Gregg's Ground White Pepper
  • 1 Tbsp Gregg's Yellow Mustard Seeds
  • 1 Gregg's Cinnamon Quill
  • 2 Gregg's Whole Bay Leaves
  • 1 Tbsp Gregg's Chilli & Lime Seasoning
  • 2 Gregg's Whole Star Anise (optional)
  • 1 red onion, peeled and sliced thinly
  • 2 Tbsp Gregg's Crushed Ginger
  • 1 cup sake rice wine
  • 2 cups Japanese rice vinegar
  • 1/2 cup sugar
  • 1 Tbsp Gregg's Natural Sea Salt, freshly ground
• 600g salmon fillet, pin boned and cut into 20mm cubes
• 1 cucumber, peeled, cut in half and deseeded
• 1 avocado, peel, cut in half and sliced
• 1/4 cup Gregg's Sesame Seeds, toasted
• 3 cups brown rice

Method

In a saucepan, bring all the sake pickle ingredients to a boil, reduce the heat and simmer for 4 minutes.

Meanwhile, place the salmon and cucumber in a bowl. Strain the sake pickle straight over the salmon and cucumber, cover with cling film for 10 minutes. Uncover, remove the salmon and cucumber.

Strain the pickling juice, reserving 50ml (the remaining juice can be refrigerated and used again).

In a serving bowl, place the brown rice, top with the salmon cubes, cucumber, avocado, sesame seeds and reserved pickling juice.

This recipe is from Paul Jobin's new cookbook A Pinch of Salt. This inspired, creative and passionate book is a testament to Paul's hard work and enduring talent as a fine chef, and is available to purchase from www.pauljobin.co.nz