Donna Hay:

``A LIGHTER TAKE ON THE TASTY JA­PANESE DISH´´

Sunday Tasmanian - Tassie Living - - NEWS -

Shows how to per­fect a lighter take on a tasty dish.

PER­FECT THIS FRESH AND FLAVOUR-FILLED MEAL

Whole­some, fill­ing and su­per tasty, try this lighter take on the tra­di­tional Ja­panese dish.

1½ cups (300g) quinoa

3 cups (750ml) wa­ter

2 ta­ble­spoons rice wine vine­gar

2 ta­ble­spoons mirin (Ja­panese rice wine)

1 tea­spoon sea salt flakes

300g sashimi-grade salmon, thinly sliced

¼ cup (80g) Asian chilli jam

1 ta­ble­spoon sesame oil

6 sheets nori (dried sea­weed)

1 av­o­cado, thinly sliced

2 Le­banese cu­cum­bers, cut into match­sticks

pick­led gin­ger, wasabi and soy sauce, to serve

STEP 1 Place the quinoa and wa­ter in a large saucepan over high heat. Bring to the boil. Re­duce heat to low, cover and cook for 15 min­utes or un­til the quinoa is cooked and wa­ter has been ab­sorbed. Set aside to cool slightly. Place the vine­gar, mirin and salt in a small jug and stir to com­bine. Pour the mix­ture over the quinoa, mix to com­bine and set aside to cool com­pletely. STEP 2 Place the salmon, chilli jam and sesame oil in a medium bowl and toss to coat. Set aside. STEP 3 To as­sem­ble, place a sheet of nori on a sushi mat and spread evenly with ⅔ cup (110g) of the quinoa, leav­ing a 3cm bor­der at the top of the sheet and press­ing down with damp hands. Top each sheet with a few slices of the av­o­cado, cu­cum­ber and salmon. STEP 4 Brush the clean edge of the nori with wa­ter, roll tightly to en­close and slice into rounds. Re­peat with re­main­ing in­gre­di­ents. Serve with the pick­led gin­ger, wasabi and soy sauce. Makes 6.

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