Words by Ally, @poutandchow: “King Salmon Wappa Meshi is a steamed rich dish with salted and salmon roe on top. I had vivid memories of ordering this Plain Jane from a ramen restaurant on a first date. Don’t be fooled by its plain appearance, it is absolutely flavourful when all the umami notes are mixed together. If you’re an adventurous eater, take a risk by deep frying some nasty green chillies and leftover lime leaves to top on this humbling rice bowl.”
- 100g The Meat Club Atlantic Salmon
- 2 tsp flying fish roe (Tobiko)/ fish eggs (ikura)
- 1 cup steamed basmati rice
- 1 tbsp mirin
- 2 green chillies
- 12 kaffir lime leaves, sliced leaves and remove stem.
- 1/4 cup olive oil
- 1 tbsp furikake
Wash the rice thoroughly. Fill the rice cooker to the 1 cup mark with water and turn it on.
Preheat the frying pan over medium high heat with cooking oil, until it starts bubbling. Add green chillies and lime leaves. Deep fry for 3 minutes, until the skin of green chillies soften. Set them aside onto a kitchen towel. Reserve flavoured oil for cooking next time.
Remove skin from salmon, and break it up into pieces.
Pour mirin over steamed rice and mix them.
Divide salmon and furikake, serve on top of the rice, add 1tsp of tobiko, 1 green chilli and lime leaves onto each bowl.
If you can’t take the intense spice, remove seeds from green chillies before mixing all the ingredients in the rice bowl. Enjoy!