THE ART OF EATING

NICI’S NOTE

• Cook sushi or short-grain rice according to packet instructions and stir 1-2 tablespoons of mirin through it once cooked.

Ginger & soy salmon skewers

Serve these juicy, gingery skewers on little plates with rice and seaweed sheets for the ultimate tasty nibble.

Makes 10-12 skewers

10-12 wooden skewers, soaked in water
300-400g fresh New Zealand salmon, skin and bones removed
1-2 spring onions
¼ cup tamari or light soy sauce
2 tablespoons grated fresh ginger
Squeeze of lemon juice
1 teaspoon sesame oil
Pinch of black pepper
1 cup cooked sushi rice to serve
10-12 seaweed sheets