Fresh Salmon Sushi Plate

Ingredients

• 50g Fresh salmon cut lengthways into batons 4cm x 2cm
• 100g Fresh salmon sliced thinly into 4cm x 3cm
• 200g Fresh salmon, skin off. Sliced across the grain into 1cm thickness. The aim is to have the salmon, cucumber and spring onions all cut at a similar length
• 2 Cups sushi rice
• 3 Cups cold water
• 1/4 Cup caster sugar
• 1 Tsp salt
• 50g Fresh salmon caviar
• 3 Spring onions, cut lengthways
• 2 Cucumbers. cut in half, seeds removed and cut lengthways
• 1 Avocado. cut in half. seed removed
• 1 Lemon, juiced
• 1 Tbsp white sesame seeds
• 1 Tbsp black sesame seeds
• White jackfruit, cut into slices
• 1 Chilli, sliced thinly
• Pea shoots
• Micro herbs
• 1/2 Cup soy sauce
• 100g Sliced pickled gingers
• Wasabi paste
• Horseradish cream

Method

1. 1
   Thoroughly wash rice under cold running water for 2 minutes. Add to rice to saucepan along with cold water. Bring to a boil and cook for 12 to 15 minutes. Remove from heat, leaving in saucepan with lid on for a further 12 minutes so water evaporates. Whilst the rice is cooking add the rice wine vinegar to a saucepan, add sugar, salt, and heat until the sugar dissolves, remove from heat to cool.
2. 2
   Place rice into a shallow dish and spread out. Sprinkle over the vinegar and mix through, folding the rice over each other and spreading back out. Fan rice as it cool, this will help remove any excess moisture.
3. 3
   To make the sushi you can use a sushi maker- place enough rice into the mould, add slices of salmon, cucumber, and spring onions, close and use plunger to push the rice out. Place half the rolls onto nori sheets and roll (nori sheet, smooth side under and wet the end of the sheet with water to seal the sushi together). Cut into slices with a sharp wet knife. Mix sesame seeds for the leftover sushi, spread on baking paper, and roll sushi in the seeds. Remove and cut into slices.
4. 4
   Alternatively, utilize a sushi mat by positioning the nori sheet with the smooth side facing downward on the mat, then evenly spread a thin layer of rice over the surface. Place the salmon, cucumbers, and spring onions onto the ⅓ of the rice. Roll up tightly and slice into rolls. To roll up sushi using rice and no nori sheet, line the mat with cling film before adding the rice so it doesn’t stick to the mat and continue the process.
5. 5
   To prepare a sushi plate, alternately place nori sushi rolls, rice covered rolls and freshly cut salmon batons onto a large plate, leaving room in between to garnish with jack fruit and pea sprouts. Layer fresh sliced salmon over the top of the rice sushi, top some sushi with caviar. Serve with wasabi pate, horseradish cream and soy sauce.
6. 6
   Garnish with pea tendrils, micro herbs, pickled ginger and toasted black sesame seeds.