By using a few incredible Japanese spice mixes, this elegant recipe transforms a simple bowl of salmon and rice into an explosion of flavour. Perfect for entertaining, or for a simple weeknight dinner.
To prepare the pickles, combine the vinegar, water, sugar, salt and wasabi powder in a bowl, then mix through the cucumber. Pickle for at least one hour, stirring occasionally.
Rinse sushi rice until water runs clear, then drain well. Transfer rice to a saucepan with cold water. Bring to the boil, then lower heat, cover and cook for 12 minutes. Use fork to seperate the rice grains, then replace lid and sit for three minutes. Spread rice across a baking tray and allow to cool.
Dress rice with vinegar, mirin and furikake, and mix well.
For the fish, use paper towel to clean any impurities from the fillets, then lay them skin side down in a frying pan (the tighter the fit, the better). Add mirin, sake, vinegar and water. Bring to a very low simmer over a medium heat, then cover pan with lid. Cook for nine minutes, then remove from heat.
Remove skin from fish before serving (alternatively, use a lightly oiled, smoking hot pan to fry the fish skin-side-down until crisp).
Dress each salmon fillet with Shichimi Togarashi Red Pepper Seasoning and a sprinkle of salt. Serve with rice and pickles.