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ingredients
makes: 15
2 tbsp gin
1 lime, rind finely grated
1 tbsp sea salt flakes
1 tbsp pink peppercorns, lightly crushed
150 g (5 oz) raw salmon fillet, skin and bones removed
150 g (5 oz) Japanese rice for sushi, washed and drained
2 tbsp rice vinegar
1 tbsp golden caster sugar
15 pickled ginger slices
1 tbsp wasabi paste
snipped fresh chives to garnish
method
1. Mix together the gin, lime rind, sea salt and pepper in a bowl.Add the salmon, cover and chill overnight.
2. Pour 350 ml (12 fl oz) water into a large pan and add the rice. Bring to the boil, then cover and simmer for 10 to 12 minutes. Remove from the heat and stir in the rice vinegar and the caster sugar. Leave until cool, then cover.
3. Using a sharp carving knife, cut the salmon into 30 very thin slices (there's no need to remove the seasonings).
4. Wet your hands and mould the rice into 15 walnut-sized balls. Flatten each one with the palm of your hand to form discs.Top each disc with two slices of marinated salmon, a slice of pickled ginger and a little wasabi paste. Garnish with chives to serve.
makes: 15
2 tbsp gin
1 lime, rind finely grated
1 tbsp sea salt flakes
1 tbsp pink peppercorns, lightly crushed
150 g (5 oz) raw salmon fillet, skin and bones removed
150 g (5 oz) Japanese rice for sushi, washed and drained
2 tbsp rice vinegar
1 tbsp golden caster sugar
15 pickled ginger slices
1 tbsp wasabi paste
snipped fresh chives to garnish
method
1. Mix together the gin, lime rind, sea salt and pepper in a bowl.Add the salmon, cover and chill overnight.
2. Pour 350 ml (12 fl oz) water into a large pan and add the rice. Bring to the boil, then cover and simmer for 10 to 12 minutes. Remove from the heat and stir in the rice vinegar and the caster sugar. Leave until cool, then cover.
3. Using a sharp carving knife, cut the salmon into 30 very thin slices (there's no need to remove the seasonings).
4. Wet your hands and mould the rice into 15 walnut-sized balls. Flatten each one with the palm of your hand to form discs.Top each disc with two slices of marinated salmon, a slice of pickled ginger and a little wasabi paste. Garnish with chives to serve.
