in Japan

Salmon with shimeji, cucumber and gari

updated

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Ingredients for 10 servings:

  • 20 m.-large beech mushrooms (Shimeji), white
  • some sesame oil, light, for steaming
  • Soy sauce, light
  • pepper
  • 3 slices of smoked salmon
  • 1 cucumber(s), organic
  • 10 slice(s) pickled ginger (gari)
  • some wasabi paste
  • some cress

Instructions

Working time approx. 15 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 23 minutes

Spoon food with Asian spices

Clean the shimeji mushrooms, sauté them in heated sesame oil over medium heat, and season with a little soy sauce and pepper. Let cool. Cut the smoked salmon into 10 pieces, add a small dollop of wasabi paste to each, and fold or roll them up to fit on serving spoons. Cut 20 thin sticks from the peeled cucumber. Arrange one salmon roll, one slice of gari, two mushrooms, and two cucumber sticks on each spoon and sprinkle with cress. Note: The original recipe uses raw, sushi-grade salmon.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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