Ingredients
- 1 cup sushi rice
- 8 x 20 gram pieces of salmon belly
- 2 teaspoons lemon juice
- Sea salt
Method
1. Form sushi rice into 8 uniform pieces of sushi rice (about 2 inches long and less than an inch high)
2. Over a naked flame place a cake rack and once hot, lay your salmon belly on the rack until it gets that lovely char mark & lightly burnt smell, (only cook one side) place the raw side of the fish down on the rice
3. Squeeze some lemon juice over the fish & season with sea salt
(No soy sauce is required)
Serves 8 pieces