By Chef Jason Roberts
Miso glazed Ōra King salmon belly | Crispy rice | Mushroom and sesame omelette | Cucumbers | Kimchi
- 2 x 140 g fillets of Ōra King salmon
- 3 tablespoons of kimchi juice
- 1 tablespoon white miso
- 1 cup, cooked and seasoned sushi rice
- 2 eggs
- 1 tablespoon sesame oil
- 1/4 teaspoon cracked white pepper
- 1/3 cup of sliced mushrooms
- 1 small cucumber finely sliced and lightly salted
- 1/3 cup of spicy kimchee
- 2 x potato flour hamburger buns
- Mix the kimchi juice and miso together and rub into the skin and flesh of the salmon, allow to cure for a couple of hours.
- Fashion the sushi rice into two small discs the same circumference as the hamburger bun.
- To cook salmon, wipe off any residual moisture from the fish, place into a preheated skillet skinside down for 2 to 3 minutes and cook until skin is crisp and then flip over and cook for another 2-3 minutes and remove from pan.
- Cook the sushi rice discs for 2 to 3 minutes on either side in a little olive oil until crisp.
- To make the individual omelette, crack an egg into a small bowl, add in a little sesame oil and white pepper and beat for a few moments with a fork. Heat a small nonstick pan over moderate heat, add in the egg and cook until egg has almost set, add in a few slices of mushroom, then fold the egg into quarters and remove from pan.
- To assemble the burger, lightly toast the buns in a hot skillet, place down a layer of mushroom egg omelette followed by the rice crisps, then the salmon, cucumbers and kimchi. Cover with its top and serve.