Throughout living in London, the admiration for Japanese cuisine gradually popping up, caught my attention substantially more than any other cuisine served up in the melting food pot capital. Sushi being the first devotion of choice, of course!, the precision in presentation utmost theatrical in a sense you take pride in what you devour. Beginning to appreciate the preparation at hand.

The Donburi (meaning rice bowl) quintessentially being Japanese comfort food, became popularised consisting of cooked meat, fish, vegetables or even tempura served over rice. Ironically, as a westerner I always preferred the raw alternatives served as sashimi style on sushi rice. (although it will never be the same as in Japan)

This one being on the little fusion side of town. Consisting of a fresh salmon fillet, sliced quite thick, placed on top of sushi rice, sided with diced and sliced cucumber strips. Accompanied by waves of avocado slices. Garnished with nori shavings, crispy flaked salmon skin, sprinkled black sesame seeds and shichimi togarashi for a little kick. Served with the essential condiments; wasabi, ginger and a drizzle of light soy sauce on top.

Place hands together

“itadakimasu”

Ingredients:

• 100g x Cooked Short Grain Rice
• 1 x tbsp Sushi Seasoning Vinegar 
• 1 x Fillet of Salmon 
• 1 x Salmon Skin (skinned salmon fillet)
• 1 x thumb sized piece of Cucumber 
• 1/2 x an Avocado 
• 1/2 x a Nori sheet

Sides:

• Pickled Ginger
• Wasabi
• sprinkled Black Sesame Seeds 
• sprinkled Shichimi Togarashi (hot spice or mild one)
• a drizzle of Light Soy 

Rice:

1. Use a rice cooker to cook the rice. It saves hassle if you have one. 
2. Place the cooked rice into a tray. Pour tiny amounts of the sushi vinegar seasoning in slowly over the rice.
3. Gently, begin cutting the rice vertically with a spatula- (or a rice paddle) lifting and turning the rice over until the lumps are no longer present. Be careful not to mush the rice. Be gentle. Fanning the rice facilitates in the cooling down process. It is not essential to do so.
4. Taste the rice. Set the aside. Leave to rest.

Preparation:  

1. Preheat the grill to a high heat setting. 
2. Skin the salmon fillet. Place the skin on a baking tray, drizzle with oil. Grill until golden crispy. Leave to cool. And flake later.  
3. Cut the salmon fillet into thick slices. Dice any salmon end pieces into cubes.    
4. Cut the cucumber in half. Dice once half of the cucumber into cubes. Slice the other half into thin strips. 
5. Core and peel the avocado. Thinly slice horizontally into strips. Beginning from the top oval shape of the avocado, lightly press the avocado strips downwards, flattening delicately, whilst moving your hand in the opposite direction over the top of the avocado strips. To form the layered waves.
6. Spoon the cooked rice into a bowl.
7. Carefully, using a knife. Place the blade under the avocado waves. Shimmy the layers on top of the blade. And push off on top of the rice.
8. Add the strips and dices of cucumber. Add the salmon cubes. Layer the salmon slices fancily on top of the rice. Flake the cooked salmon skin onto the sashimi.
9. Garnish with wasabi and ginger. Sprinkle black sesame and Shichimi on top.
10. Cut the nori into thin strips with a pair of scissors (or chop with a knife). Decorate. Drizzle over light soy.