Indian Spiced Salmon Nigiri with Mint Chutney

Ingredients

• 500 grams Salmon fillet, sushi-grade
• 4 cups Green cabbage, finely riced
• 1 cup Fresh mint leaves
• 1 cup Fresh coriander (cilantro)
• 1 teaspoon Turmeric powder
• 1 teaspoon Cumin powder
• 1 whole Green chili
• 2 tablespoons Lemon juice
• 1 tablespoon Rice vinegar
• 0.5 teaspoon Salt

Instructions

1. 1

   Prepare the mint-coriander reduction by blending mint, coriander, green chili, and lemon juice until smooth. Transfer to a small saucepan and simmer over low heat for 15 minutes until the liquid reduces by half and thickens into a glaze. Set aside to cool completely.

2. 2

   Place the riced cabbage in a steamer basket and steam for 3-4 minutes until slightly softened but still holding its shape. Toss with rice vinegar and a pinch of salt. Allow to cool, then press firmly into small oblong nigiri-shaped mounds using a mold or your hands. Chill these bases in the refrigerator for 30 minutes to set.

3. 3

   Slice the sushi-grade salmon into 12-16 thin, uniform rectangular pieces. In a small bowl, mix the turmeric, cumin, and a pinch of salt. Lightly dust one side of each salmon slice with the spice mixture.

4. 4

   Heat a non-stick skillet over high heat. Sear the spiced side of the salmon for exactly 15 seconds to toast the spices and create a light crust while keeping the rest of the fish raw. Remove immediately.

5. 5

   Place one salmon slice, spiced side up, onto each chilled cabbage mound. Using a dropper or small spoon, place a single dot of the mint-coriander reduction onto the center of each piece of salmon. Serve immediately.