Sake Salmon and Rice

Sake Salmon and Rice

Ingredients

2 salmon fillets
1 cup basmati rice
2 cardamom pods

For Marinade:

1 tsp Namida® Wasabi Paste made from Namida® 100% Pure Wasabi Powder
2 Tbsp Worcestershire sauce
1 Tbsp soy sauce
1 Tbsp garlic or chili oil
1 Tbsp sake

Sauce for salmon and rice:

1/4 cup sake
1 Tbsp soy sauce
1/2 tsp fish sauce or brown rice vinegar
1 tsp Worcestershire sauce
1 tsp Namida® Wasabi Paste made from Namida® 100% Pure Wasabi Powder
1 to 2 Tbsp chopped fresh cilantro, to garnish

Method

1. In a freezer bag, combine the Namida® Wasabi Paste, Worcestershire sauce, soy, oil, and sake and add the salmon fillets.
2. Leave to marinate for about 20 minutes. Longer if you want it spicier 🙂
3. Follow packet instructions for the rice, or rice-cooker handbook or just put rice in a pan, bruise cardamom pods and put them in too, and put double the volume of water as you have rice.
4. Bring to the boil, then turn down to the lowest you possibly can, clamp on a lid and leave until the rice has absorbed the water and is cooked, about 15 minutes.
5. Heat a smooth griddle or nonstick skillet, and cook the salmon fillets for 1 1/2 minutes on 1 side then a minute on the other side.
6. Remove the salmon, double wrapping each fillet separately in foil parcels and let them rest for 10 minutes on a wooden board or a pile of newspapers.
7. Bring the sake to a boil in a very small saucepan to let the alcohol taste evaporate.
8. Take the pan off the heat and add the other sauce ingredients.
9. Mix sauce ingredients together.
10. Unwrap the salmon fillets, removing them to a wooden board for carving as you do so.
11. Arrange some freshly boiled rice on 2 plates, and slice the salmon fillets into thin slices. Remove the cardamom pods before serving.
12. Lay the carved salmon on top of the rice and spoon over the sauce all over the fish.
13. Scatter the cilantro on top.

Note: Sometimes I use sliced almonds as a garnish instead of the cilantro.