- 400g Fresh Huon Salmon, skin off
- 150ml oyster sauce
- 150ml light soy sauce
- 10ml sesame oil
- 15g white sugar
- 1 clove crushed garlic
- 1 small knob crushed ginger
- 4 free range eggs
- 80g Huon Reserve Ocean Grown Salmon Caviar
- 2 cups steamed rice
- 10g toasted sesame seeds
- 10g shredded nori
- 3 spring onions, sliced
Start by cooking 2 cups of jasmine rice in the rice cooker by following the rice cookers instructions.
Place a small pot of water on to boil, once boiling add a pinch of salt and add the eggs gently to water and boil for 6 mins, once cooked cool down with running cold water until cooled, peel the eggs and set aside.
Slice the salmon into thin bit size pieces.
To make the marinade combine the oyster sauce, soy, garlic, ginger, sesame oil, sugar and 20ml of water, once combined add the sliced salmon to the marinade and let sit for 15mins
Lay the salmon out flat on a metal tray and using a blow torch grill the top of each bit of the fish until it starts to change colour.
If you don’t have a blow torch you can place the whole tray under a hot grill in the oven
To assemble, fill a bowl with the steamed rice, top with the salmon, cut a egg in half and add to the bow.
Then add a spoon of the salmon caviar and the sliced spring onion.
Finally top with the sesame seeds and shredded nori