Sesame-encrusted salmon is the shining jewel in this hot miso soup. Grab your chopsticks and taste Japan!
- Place the rice and half the water in a saucepan. Cover and bring to the boil over high heat. Reduce heat to low. Cook for 10 minutes or until water absorbs. set aside for 10 minutes to steam. Transfer to a bowl. Stir in sushi seasoning. Set aside, stirring often, to cool completely. Roll tablespoonfuls of rice into oval shapes and coat 1 side with toasted sesame seeds.
- Place the stock, remaining water and miso paste in a saucepan. Bring to the boil. Add the shallot, ginger and soy sauce. Reduce heat to low. Simmer for 5 minutes to develop the flavours.
- Place the noodles in a heatproof bowl. Cover with boiling water. Set aside for 1 minute or until soft. Drain.
- Heat oil in a non-stick frying pan over high heat. Roll salmon in extra sesame seeds to coat. Cook salmon for 2 minutes each side or until almost cooked through. Set aside to cool slightly. Slice salmon. Divide noodles and soup among serving bowls. Top with salmon and nori. serve with the sushi, wasabi and pickled ginger.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set