For lovers of sushi, this is a great way to enjoy your favourite Japanese flavours at home. Sushi-grade seafood can be found frozen in Asian grocery stores.
Tip
If you’re not a fan of raw seafood, feel free to substitute thinly sliced cooked salmon, chicken, or even pan-seared tofu.
Ingredients
1 1/2 cups (350 mL) sushi rice
1 1/2 cups (350 mL) water
1/2 tsp (2 mL) matcha green tea powder, plus extra for garnish
1 Tbsp + 2 tsp (15 mL + 10 mL) rice wine vinegar, divided
2 tsp (10 mL) mirin
1/2 tsp (2 mL) wasabi paste
1/2 English cucumber, sliced into very thin rounds
1/2 cup (125 mL) kale sprouts, broccoli sprouts, or radish sprouts
1/4 cup (60 mL) lightly packed cilantro leaves
2 radishes, very thinly sliced
12 oz (340 g) sashimi-grade salmon, sliced into 1/2 in (1.25 cm) thickness
1/4 cup (60 mL) pickled ginger
1 jalapeno, thinly sliced, for garnish (optional)
1 Tbsp (15 mL) toasted sesame seeds, for garnish
1 sheet nori, finely shredded, for garnish
Directions
In fine-mesh sieve, rinse rice under cold water until water runs clear. Place rice and water in medium saucepan over high heat and bring to a boil. Reduce heat to low, cover saucepan with lid, and let rice simmer until tender and most of the water has been absorbed, about 12 minutes. Remove saucepan from heat and set aside, still covered with lid, for 5 minutes. Meanwhile, in small bowl, whisk together matcha powder, 2 tsp (10 mL) vinegar, and mirin. Stir into rice before setting mixture aside.
In medium bowl, whisk together remaining 1 Tbsp (15 mL) vinegar and wasabi paste until well combined. Add cucumber slices and gently toss to coat. Set aside for 5 minutes.
In bowl, toss together sprouts, cilantro, and radishes.
To serve, divide rice mixture among serving bowls, top with salmon, and dust with a little extra matcha powder if desired. Top with cucumbers, sprout mixture, pickled ginger, jalapeno (if using), sesame seeds, and nori. Enjoy.
