Sushi rice with seared salmon and broiled fish skin
1 skinless fillet of salmon weighing 200g
1 whole salmon skin with scales (ask your fishmonger)
4 tsp sesame seeds
300g round rice
4 tbsp rice vinegar
2 tbsp sugar
1 tsp salt
Rinse the rice in a sieve with cold water, moving around until the water runs out clear. Leave to sit for 30 minutes.
Place the rice in a pot and cover with 20 cl of water. Seal tightly with a lid and bring to the boil on a medium heat. Boil for 5 mins.
Reduce heat and simmer for another 10 mins. Remove the lid and leave to sit.
Heat the rice vinegar, sugar and salt in a saucepan. Leave to cool once the sugar has dissolved.
Transfer the rice to a bowl to let it cool and gently incorporate the vinegar mixture. Cover with a wet cloth until ready to serve.
Preheat a little oil in a pan. Add the salmon, cover and sear for 5-6 mins. Make sure it is rare in the middle.
Remove from the heat and leave to cool.
Line a baking pan with a greased sheet of aluminum foil. Rub the salmon skin with sesame oil and broil in the pan for around 10 mins. Watch for the skin to turn crispy and golden.
Gently flip the skin and broil the other side for 3-4 mins.
Remove the skin from the broiler, flip again and leave to cool.
Once the skin has cooled, cut into strips 3(4?) centimeters thick using kitchen scissors. Set aside.
Break up the salmon in a bowl.
Cut the broiled skin into 12 evenly sized strips (approx. 10 cm by 2 cm).
On each plate arrange three small mounds of vinegar rice (approx. 8 cm by 2 cm). Crumble on the salmon and top with a strip of skin.
Garnish with sesame seeds or edible gold glitter (found in Japanese stores).
Add soy sauce to taste.