Salmon Kushiyaki on Crispy Rice

Kushiyaki refers to almost anything skewered and grilled (or in this case, pan fried). This dish combines the salty sweetness of teriyaki sauce, the acidity of pineapple and the smooth subtle oils of Mt Cook Alpine Salmon to create a perfect flavour balance.

Serves 2 for lunch or brunch

Ingredients

• 300g of Mt Cook Alpine Salmon, Boneless & skinless
• 1 bottle of Mt Cook Alpine Salmon Teriyaki Sauce (or any other teriyaki sauce of your choice).
• 2 cups cooked sushi rice
• 1/2 cup fresh pineapple, cubed
• 1 packet of Fresh As freeze dried pineapple pieces
• 1 teaspoon of sesame seeds
• 2 spring onion, cut into 3cm pieces
• 1 dessert spoon of cooking oil
• 6 bamboo skewers, soaked in water for an hour

Method

1. Cut the salmon into 12 even cubes
2. Thread the salmon onto the skewers alternating with the fresh pineapple and spring onion.
3. Press the cooled sushi rice into tight cubes and pan or deep fry until crisp
4. Add the oil to a large hot pan and quickly cook the skewers of salmon to medium rare. Deglaze with the teriyaki sauce as per instructions on the bottle
5. Serve on the crisp rice and drizzle with the teriyaki sauce from the pan
6. Garnish with crumbled freeze dried pineapple