Ingredients
Soy sauce jelly
Ginger syrup
Method
Soy sauce jelly
1.In a pot, sweat off the shallot, garlic and ginger. Add the brown sugar, caramelise, then add the soy sauce. Bring to a simmer, turn off heat, and allow to infuse for 5 minutes.
2.Soak the gelatine leaf in cold water then drain excess water. Pass the infused soy sauce through a fine sieve onto the gelatine. Mix together, then pour onto a tray, ensuring it is 3mm thick. Put in fridge to set for around 2 hours.
Ōra King salmon sashimi
3.Cut salmon into 20 even cubes measuring 1cm x 1cm x 1cm. Refrigerate.
4.To make ginger syrup, put all three ingredients in a pot and bring to the boil. It needs to be simmered until it is the correct consistency, around 20 minutes. To check consistency, chill a plate in the fridge and pour some of the syrup onto the plate. If it is ready it will set immediately. Put in a small squeezy bottle and keep aside. Do not refrigerate.
5.Take the jelly tray out of the fridge and cut 10 squares, 1cm x 1cm. Set aside on baking paper back in the fridge. Trim the cucumber ribbons so they fit perfectly around the salmon.
6.On top of each salmon cube put a little dot of wasabi paste, then put a soy jelly square on top of it. Tightly wrap the cucumber around.
7.Put each cube in a Chinese spoon, top with a little wakame salad, drizzle with ginger syrup and sprinkle with sesame seeds.
Wakame salad is an edible seaweed salad. It is available in the deli section of some supermarkets, at speciality food stores or takeaway sushi outlets. The ginger syrup will get thicker as it cools down. Don’t over-reduce it or it will set hard once cold.
Note
