Recipe
Recipe

Ingredients
- 85g NZ King salmon
- ¼ cup white onion, peeled and diced
- 1tbsp bacon fat, rendered
- 1 cup raw corn, cut from cob
- ¼ cup bacon, chopped and fried
- 3 cups white rice, cooked
- ½ cup spring onions, shaved
- salt to taste
- white pepper, freshly ground to taste
- 2tbsp pickled ginger
- 2tbsp kizami nori, dried sliced seaweed
- 1 cup green tea, brewed
- 1 to 2tbsp shoyu/soy

Seafood used

Cooking method
- Grill salmon to medium rare. Reserve, keeping hot.
- Combine onion and bacon fat in skillet over medium heat; sauté until onion is translucent.
- Add corn and continue cooking until just al dente.
- Add bacon and toss together.
- Place rice in large bowl; add onion, corn and bacon toss.
- Add ¼ cup spring onions and season.
- Divide rice mix among shallow bowls.
- Place cooked salmon fillets on top.
- Garnish with pickled ginger, kizami nori and remaining spring onions.
- Pour hot green tea on top of fish.
- Drizzle shoyu or soy around bowl to taste.
- Serve immediately.
Recipe courtesy Nurtured Seafood and image Patrick McDonnell Photography