dash of ground white pepperor black if you don't have white
The Rest
2Tbspvegetable oil1 for salmon, if needed, 1 for eggs
4eggs
To Serve
lots of kimchi
2tspsesame oil
gochujang sauce
2spring onionsscallions, sliced, optional
sprinkling of sesame seedsoptional
Instructions
Salmon
Mix all the ingredients together and marinate the salmon. Set aside.
Cucumbers
Thinly slice the cucumbers and place in a bowl. Pour the soy sauce, sesame oil and vinegar over, toss and leave to marinate.
Rice
Rinse the rice twice.
Add the water and salt, and bring to a boil. Leave to cook, uncovered, until the water has evaporated.
Lower heat right down, cover and simmer for 10 minutes. At the end of 10 minutes, turn the heat off, take off the hot hob and leave to rest for 10 minutes before fluffing up and serving.
Gochuijang Sauce
Mix all the ingredients together, and set aside.
Carrots
Julienne the carrot (cut into matchsticks).
Heat the oil in a large, non stick pan on medium heat and fry the carrots for 2 minutes to soften, adding the salt. I like to have the heat slightly high to le the edges of the carrots brown slightly, for a sweet, caramelised flavour.Tip onto a plate and keep warm.
Spinach
Slice the garlic widthwise.
In the same pan, tip in all the spinach, the garlic and salt. I don't bother with oil. Heat on medium heat, cover, and leave the spinach to wilt for about 2 minutes, stirring once or twice.
Tip onto a plate and keep warm.
Beansprouts
Same pan, same medium heat, fry the beansprouts for 2 minutes, adding the soy sauce and pepper. Tip onto a plate and keep warm.
Let's cook the salmon
Give the pan a wipe with a kitchen paper, and heat on medium heat. Add a tablespoon of vegetable oil if you need to, and cook the salmon fillets starting with the skin side down. Tip in the marinade and let it bubble away.
After 2 minutes, turn the fillets around and cook for another 2 minutes.
Finally, turn them back onto their skin and cook for a final 1 minute. This will crisp up the skin. When the salmon is cooked, tip onto a plate and keep warm, and let's do the eggs.
Eggs
Wipe the pan clean, tip in 1 Tbsp vegetable oil and fry the eggs, sunny side up until just set and the yolk is still runny. Take off the heat. You can, if you want to, tip them onto a plate to keep them from cooking further. I leave them in the pan.
To Serve
Half fill 4 bowls with the sushi rice.Top with everything that we've prepared and the kimchi. So: salmon, carrots, spinach, beansprouts, cucumber, kimchi, egg, gochujang sauce.
I like to drizzle the cucumber marinade over the cucumbers on the rice. Drizzle some sesame oil all over, if you like.
Top with the spring onions (scallions) if using.
Have extra bowls of the gochujang sauce and kimchi for everyone to help themselves to.
Notes
You may have extra rice, which is never a bad thing! We tend to use up all the amount here for 4 people. Sometimes, what I've cooked here, can stretch to feed 6, just cook 2 more eggs.
** Total time and prep time reflects that the prep and cooking of the banchan is done while the rice is cooking.