275g (1 1/4 cups) sushi rice, rinsed
310ml (1 1/4 cups) water
3 teaspoons finely grated ginger
1 Tablespoon sushi seasoning
3 green shallots, thinly sliced diagonally
1 Tablespoon Lee Kum Kee Gluten free Soy sauce, & extra to serve
1 teaspoon wasabi paste
1 teaspoon sesame oil, & extra to drizzle
600ml boiling water
1/2 sheet nori (seaweed) thinly sliced
2 teaspoons sesame seeds, toasted
Step 1: Place the rice, water and ginger in a saucepan over medium heat. Bring to the boil. Cook, covered, for 7-8 minutes or until just tender. Stand, covered, for 10 minutes. Stir in the sushi seasoning and 3/4 of the shallots.
Step 2: Meanwhile, combine the soy sauce, wasabi and half the sesame oil in a bowl. Add salmon. Turn to coat. Heat remaining oil in a non-stick frying pan over medium-low heat. Cook salmon, turning, for 6 minutes for medium or until cooked to your liking. Transfer to a plate. Set aside to rest for 2 minutes.
Step 3: Meanwhile, place green tea bags in a heat-proof jug. Pour over boiling water. Set aside for 2 minutes to allow flavour to develop, Discard tea bags.
Step 4: Divide rice among bowls. Coarsely flake salmon and divide among bowls. Serve with greens and a drizzle of extra soy sauce and sesame oil.
Carey and I met in Tokyo in 1991 at a nightclub. We got to talking and discovered we were both going to the same place for the Christmas holidays; Vancouver. We caught up over the holidays and when I returned to Tokyo my