Recipe may contain gluten, tree nuts, fish, shellfish and soy.
Lunch couldn’t be easier with Matt Preston’s buffet-style Japanese feast. Start with a healthy serving of salmon (or chicken and tuna if you prefer) and go heavy on the dressing and seasoning on the rice.
2 cups (400g) sushi rice
1 side ocean trout or salmon (around 1.2kg), pin-boned
Sesame oil, to drizzle
Soy sauce, to drizzle
1 tbsp sesame seeds, toasted
2 avocados, finely chopped
1 lime, juiced
1 bunch spring onions, whites sliced into coins, greens sliced fine
400g packet frozen podded edamame, blanched
1 telegraph cucumber, peeled, halved, seeded and cut into crescents
2 carrots, peeled and cut into batons, crisped in iced water
1 fennel bulb, trimmed and thinly shaved
200g jar pickled ginger, drained
3 sheets nori, toasted and torn (see tips)
50g salmon pearl roe
1/4 cup (60ml) soy sauce, extra
2 tbsp sushi seasoning
1/2 cup (100g) golden flying fish roe
1 bunch dill, sprigs picked
25g furikake (see tips)
Kewpie mayonnaise, to serve
Sriracha, to serve
8 Method Steps
Step 1Preheat the oven to 100C (80C fan forced). Put the rice(2 cups (400g) sushi rice) on to cook, following packet instructions (preferably in your rice cooker).
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Step 2Meanwhile, cut the flatter, fattier sides off the fish (1 side ocean trout or salmon (around 1.2kg), pin-boned), leaving you with two unequal flaps and a plump central barrel of flesh. Remove the skin from the plump central part of the fish, using a sharp knife and the technique of pulling the skin rather than pushing the knife away from you. Reserve the skin and flaps.
Step 3Line a baking tray with baking paper. Place the skinned fish on the tray and bake for 25 minutes. You don’t want to completely cook it through, just enough to lightly set the fish so it flakes into moist petals.
Step 4While the fish is in the oven, heat a barbecue grill on high. Oil the flaps and skin with sesame oil (Sesame oil, to drizzle) and place, skin-side down, on the hot grill. Cook for 5 minutes or until the skin is crispy and the edges of the fish are little burnt and gnarly. Splash over a little soy sauce (Soy sauce, to drizzle) and sprinkle lightly with some of the sesame seeds (1 tbsp sesame seeds, toasted). That’s plate #1.
Step 5Gently toss avocado (2 avocados, finely chopped) in lime (1 lime, juiced) juice and place in a bowl. Place spring onion coins (1 bunch spring onions, whites sliced into coins, greens sliced fine), edamame (400g packet frozen podded edamame, blanched), cucumber (1 telegraph cucumber, peeled, halved, seeded and cut into crescents), iced carrot (2 carrots, peeled and cut into batons, crisped in iced water) batons, shaved fennel (1 fennel bulb, trimmed and thinly shaved), pickled ginger (200g jar pickled ginger, drained) and nori (3 sheets nori, toasted and torn (see tips)) in separate bowls. That’s plates #2 to #8.
Step 6Warm the salmon pearl roe in the soy sauce (1/4 cup (60ml) soy sauce, extra) and leave to stand.
Step 7Place the cooked sushi rice on a large serving plate. Sprinkle over the sushi seasoning (2 tbsp sushi seasoning) and turn the rice to incorporate. Top with the flying fish roe, spring onion greens, drained salmon pearl roe, sprigs of dill (1 bunch dill, sprigs picked) and a good sprinkling of furikake (25g furikake (see tips)). That’s plate #9.
Step 8Put all the plates on the table and let people make up their own combo bowls, with toasted sesame seeds, furikake, Kewpie (Kewpie mayonnaise, to serve) mayo and sriracha (Sriracha, to serve) on the side.
Furikake is a Japanese seasoning that can be sprinkled on rice, veg, fish, soups or even popcorn. You can find it in Asian supermarkets.
Instead of toasting and cutting nori sheets, I sometimes use a packet of Korean crispy snack nori, broken up.