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200g Korean multi grain rice, cooked and cooled (Water to rice ratio: 2 ¼ water: 1 rice)
1 spring onion
6 small red radishes
1 large handful mixed salad leaves
100g sushi grade salmon
2 tbsp gochujang
1 ½ tbsp Japanese rice vinegar
1 tbsp runny honey
1 tsp sesame oil
Finely slice the spring onion, cut the radish into four, slice the daikon and cut the cucumber into 2cm cubes.
In a small bowl, mix all the dressing ingredients together and whisk well until you have a homogenous sauce.
Cut the salmon into 2cm cubes.
Wash the rice at least 3 times until the water runs clear.
Place the rice in a saucepan, pour the water over the top with the suggested water to rice ratio and cover with a lid. Then place on a medium-high heat and bring to boil. Once boiling, turn the heat down to low and allow it to simmer for 15 minutes. Once most of the water has evaporated, take completely off the heat and allow it to sit in its own steam for 10–15 minutes. Once cooked, run a fork through the rice to separate the grains and allow to cool for 20–30 minutes.
To assemble the salad, spoon a ladle full of rice onto a bowl, top with the fresh vegetables, fish and the dressing.