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1
Preheat grill.
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2
Combine the tamari, ginger, chili paste, lemon zest and sugar and pour over the salmon portions in a shallow dish.
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3
Turn the fish to coat it evenly, cover with plastic wrap and refrigerate for 2 hours.
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4
Remove the salmon from the marinade and blot dry with paper towels.
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5
Brush the salmon with the oil on all sides.
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6
On a hot grill cook over hot coals for 2 to 3 minutes to brown and mark the fish nicely, turn and continue cooking to desired doneness, 2 to 3 more minutes.
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7
Simmer the carrots, leeks and scallions in the Seasoned Broth, until al dente, about 4 to 6 minutes.
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8
To serve divide the broth with vegetables between 6 bowls, top each with a sticky rice cake, mushrooms, and a grilled portion of salmon.
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9
Finally, sprinkle with the toasted sesame seeds.
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10
1 large onion, peeled and chopped
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11
3 sticks celery, chopped
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12
2 quarts water
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13
1 piece konbu (dried giant kelp)
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14
1 cup tamari or shoyu
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15
4 ounces fresh ginger rootr, sliced
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16
1 tablespoon chili paste
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17
1/2 cup rice wine vinegar
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18
2 tablespoons sugar
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19
1 ounce katsuo bonito shavings
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20
Bring all ingredients, except the bonito shavings, to a simmer in a saucepan.
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21
Cook over low heat for 45 minutes, remove from the heat and gently stir in the bonito shavings.
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22
Allow the broth to rest for 20 to 30 minutes before straining.
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23
Strain and discard solids.
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24
5 tablespoons rice wine vinegar
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25
5 tablespoons sugar
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26
4 teaspoons sea salt
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27
3 1/3 cups short-grain rice, washed
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28
4 cups water
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29
1 (4 by 4-inch) piece konbu
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30
Bring the rice vinegar, sugar and sea salt to a boil in a small sauce pan, remove from the heat and set aside.
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31
Place rice, water and konbu in a heavy bottom saucepan and cover, bring to a simmer over medium heat.
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32
When the rice begins to boil reduce the heat to low, stir it gently once and continue cooking, covered until all the liquid is absorbed.
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33
Allow the cooked rice to cool 10 to 15 minutes covered with a clean towel.
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34
Turn the cooked rice out onto a tray or large bowl and fan it to cool.
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35
Using a large scoop or your hands moistened with a mixture of the vinegar and water portion the sticky rice into 6 balls and flatten them to form cakes.
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36
Lightly wrap the cakes and hold in a warm place until serving time.
