Ingredients
- At least1 Tbsp of Thai glutinous rice or jasmine rice (see note)
- Kaffir lime leaves, about 1 leaf per 2 tablespoon of rice (optional, see note)
- Tbsp fish sauce
- 1/2 Tbsp Lime juice
- teaspoon water (if serving on its own, use 3 tsp, if serving with rice or lettuce, use 2)
- small clove garlic, finely grated
- inches lemongrass, very thinly slice d
- Roasted chili flakes, to taste (see note)
- gsushi-grade raw salmon
- sprigs cilantro or2 leaves sawtooth coriander
- green onion, chopped
- mint leaves, julienned
- small sprig dill, picked into small piece s (optional)
- Tbsp red onion or shallots, short julienne
- Red peppers, short julienne (optional)
- Tbsp toasted rice powder
Instructions
- Toasted rice powder: In a dry wok or saute pan, combine the rice and the kaffir lime leaves (or any herbs you're using).
- Turn the heat to medium high and stir the rice constantly until the grains are deep golden brown and the herbs are dry.
- Transfer 1 tablespoon of the rice and a small piece of the herbs to a mortar and pestle or a coffee grinder and pound or blitz until you have a fairly fine powder, but still with a little grittiness. (Do not grind any more than you are using.
- Keep the remaining toasted rice in an airtight container for future use.) Make the dressing: Combine all ingredients in a small bowl and set aside.
- Assemble: Slice the salmon thinly and arrange the pieces flat on a plate, making sure the pieces are touching.
- Combine the herbs, onion and red bell pepper in a small bowl.
- Stir the toasted rice powder into the dressing, then pour most of the dressing over the herbs, reserving a little bit for a final drizzle.
- Toss the herbs and place on top of the salmon, arranging it however you like.
- Pour the reserved dressing over the rest of the salmon.
- Tip: you don't need to use all of the dressing if it looks like too much; you can always add more later.
- Garnish with some extra herbs and red onion, then serve immediately. (The lime juice will continue to "cook" the salmon like a ceviche if you don't serve it quickly, so don't assemble the dish until ready to serve!) Join us on Patreon for bonus content and rewards!
Tips
You only need 1 tablespoon of toasted rice powder for this recipe, but I like to make a bit extras so I can keep it for another use. To flavour your rice, you can also use thinly sliced lemongrass and/or galangal.