Brown rice sushi bowls
Serves 4
* 300g brown rice
* 560ml cold water
* small handful of dried wakame pieces
* 250ml cold water, extra
* 2 tablespoons peanut oil
* 4 x 250g skinless salmon fillets
* 1 tablespoon kecap manis
(sweet Indonesian soy sauce)
* 1 avocado, chopped
* 140g pickled ginger, drained, liquid reserved for the chilli sesame salt
* 1 tablespoon black sesame seeds
* ½ teaspoon dried chilli flakes
* ½ teaspoon sea-salt flakes
To make the chilli sesame salt, place the sesame seeds, chilli and salt in a mortar and lightly crush with a pestle. Set aside. Place the rice and water in a medium saucepan over a high heat and bring to the boil. Reduce the heat to low, cover with a tight-fitting lid and cook for 30 minutes or until tender. Set aside and keep warm. Place the wakame and the extra water in a bowl. Allow to stand for 10 minutes or until softened. Drain and set aside. Heat the oil in a large non-stick frying pan over a medium heat. Brush the salmon with the kecap manis and cook, in batches, for 1-2 minutes on each side or until seared. Remove from the pan, cover and allow to rest for 5 minutes before slicing each fillet into 3 pieces. Spoon the rice into serving bowls and top with the salmon, avocado, wakame, ginger and a little of the reserved pickling liquid. Sprinkle with the sesame salt to serve.