30 mins
Oshitashi of Hot Smoked Salmon & Swiss Chard
Serves
4
This dish has its roots in Buddhist temple food where it was often served with a pinch of dried bonito flakes. The substitution of smoked salmon keeps that dried bonito smokiness but also adds a pleasing sweetness to the dish. The swiss chard adds a crunch to the texture and an appealing colour.
Ingredients
100 grams of Aoraki Original Hot Smoked Salmon
1 bunch of mixed swiss chard (substitute with silverbeet or spinach)
Equipment
Sushi rolling mat
Mortar and pestle
Product(s) used:
Method
Step 1
Trim the leaves from the stalks of the swiss chard.
Step 2
Boil separately until cooked (the stalks require longer cooking). Chill immediately and spin or pat dry.
Step 3
Spread the leaves over the bottom half of the rolling mat closest to you.
Step 4
Add the smoked salmon and stalks across the leading edge of the spinach leaves.
Step 5
Roll tightly. Use the mat to squeeze out any residual water.
Step 6
Slice into four roll pieces, stand on end and dress with sesame seed sauce. (Kewpie does a roasted sesame dressing available in most supermarkets, or you could make it from scratch*).
*Sesame Seed Sauce
– ½ cup of hull on sesame seeds (substitute 1 tbsp tahini)
– 1 tbsp japanese soy sauce
– 1 tbsp mirin (alcohol burnt off)
– ½ teaspoon sesame oil
Grind the seeds into a paste using the mortar and pestle.
Stir in the oil, soy sauce & mirin.
Meet the chef,
Hana Sato
Hana Sato grew up between the coasts of Hokkaido and Kaikōura, where she discovered her love for fresh seafood and quiet, honest cooking. After training in Tokyo and Wellington, she now leads the culinary team at Aoraki, combining Japanese discipline with New Zealand’s seasonal produce. Her philosophy is simple — cook with restraint, let the ingredients speak, and never rush a good meal.
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Oshitashi of Hot Smoked Salmon & Swiss Chard
Hot smoked
,
Serves
4
30 mins
This dish has its roots in Buddhist temple food where it was often served with a pinch of dried bonito flakes. The substitution of smoked salmon keeps that dried bonito smokiness but also adds a pleasing sweetness to the dish. The swiss chard adds a crunch to the texture and an appealing colour.
Ingredients
100 grams of Aoraki Original Hot Smoked Salmon
1 bunch of mixed swiss chard (substitute with silverbeet or spinach)
Equipment
Sushi rolling mat
Mortar and pestle
Method
Step 1
Trim the leaves from the stalks of the swiss chard.
Step 2
Boil separately until cooked (the stalks require longer cooking). Chill immediately and spin or pat dry.
Step 3
Spread the leaves over the bottom half of the rolling mat closest to you.
Step 4
Add the smoked salmon and stalks across the leading edge of the spinach leaves.
Step 5
Roll tightly. Use the mat to squeeze out any residual water.
Step 6
Slice into four roll pieces, stand on end and dress with sesame seed sauce. (Kewpie does a roasted sesame dressing available in most supermarkets, or you could make it from scratch*).
*Sesame Seed Sauce
– ½ cup of hull on sesame seeds (substitute 1 tbsp tahini)
– 1 tbsp japanese soy sauce
– 1 tbsp mirin (alcohol burnt off)
– ½ teaspoon sesame oil
Grind the seeds into a paste using the mortar and pestle.
Stir in the oil, soy sauce & mirin.