Salmon 600g, skin removed and reserved and cut into 1,5cm cubes
For pickled ginger
Red wine vinegar 100ml
Rice vinegar 150ml
Palm sugar 2 tbsp
Ginger root 8cm piece thinly sliced
For tempura mushrooms
Rice flour 125ml
Ground turmeric 3ml
Ground fennel 5ml
Soda or sparkling water 250/350ml
Canola oil, for frying
Ready-made sushi rice, to your preference (buy some from your local sushi restaurant)
Curly kale 1 bunch
Edamame beans, blanched or steamed 250ml
Coconut flakes, toasted 4 tbsp
For the dressing
Cashew nut butter 3 tbsp
Coconut cream 250ml
Sesame oil 1 tbsp
Wild sorrel and mint to garnish
Make the pickled ginger, by placing the vinegars and palm sugar in a small pot over medium heat, until the sugar has dissolved. Add the sliced ginger and cook for another 8 – 10 minutes. Remove from the heat and leave to cool in the liquid.
Toss the salmon skin in a little canola oil and place on a greased baking tray. Season with sea salt and cook under the grill until crisp. Crumble into small pieces.
Heat the canola oil in a small pot – the oil should be about 10cm deep.
Make the tempura mushrooms by mixing the flour, spices and a generous amount of salt together. Slowly add the water, whisking continuously, to form a slightly thick batter that will stick to the mushrooms. Dip the mushrooms in the mixture and once your oil is hot enough, fry them until crispy and golden (you can test this by dropping a little of the batter into the oil – if it sizzles, you are good to go). Once you have removed the mushrooms, season with salt and place in a preheated oven of 160∞C to keep warm.
Lastly, make the dressing by mixing the ingredients together until smooth.
Divide all the ingredients between four bowls and pour over the dressing. Garnish with wild sorrel and mint.