Salmon Monette

Salmon Monette Ingredients

5 tablespoons Granulated sugar	Wasabi (optional)
5 tablespoons Rice vinegar	6 each 5oz Salmon filets skinless Atlantic (centre section only)
2 tablespoons Salt	-- Dipping Sauce --
1 cup Jasmine rice washed	2 tablespoons Granulated sugar
1 1/4 cup Water cold	2 tablespoons Sherry
1 1/2 tablespoons Sesame Oil	2 tablespoons Soy Sauce
1 tablespoon Sesame seeds toasted	2 tablespoons Chicken stock
1/2 tablespoon Lemon rind blanched and chopped	2 teaspoons Rice vinegar
6 sheets Nori (dried seaweed)	1 teaspoon Sesame Oil
Soy Sauce	1 tablespoon Cornstarch

Instructions for Salmon Monette

1. In saucepan over low heat, combine sugar, rice vinegar and salt; cook until sugar and salt are dissolved. Cool quickly by setting pan in cold water.

2. Combine rice and water in metal or glass bowl small enough to fit in large saucepan with lid. Pour in enough water to come halfway up side of bowl; bring to boil over high heat. Reduce heat to medium-low and cover. Simmer until water is abosorbed and rice is cooked but still chewy and sticky. Let cool for 15 minutes.

3. Transfer rice to large bowl. gently stir in just nough of the sugar mixture to make rice stick together. Stir in the sesame oil, sesame seeds and lemon rind.

4. Brush each sheet of nori lightly with soy sauce. Smear small amount of wasabi in centre. Turn nori so that 1 corner is facing you. Spoon some of the rice horizontally aross centre, leaing 1 1/2 to 2 inch border at each end.(Rice should be about 1/2 inch deep.) Place salmon fillet on top of rice. Tuck rice under salmon to make sausage shape. Fold in side corners of nori. (You will be folding over the ends of the salmon fillet.) Fold corner closest to you over salmon towards top corner. Roll up firmly. Wrap in plastic wrap.

5. Place salmon rolls in plastic wrap on chinese or conventional steamer; steam gently for 15 - 20 minutes or until salmon feels firm but still a little rare. Remove rolls and unwrap. Slicing on bias, trim into 3 pieces.

**** Dipping Sauce ****
In saucepan, combine sugar, sherry, soy sauce, stock, vinegar and oil; bring to boil. Dissolve cornstarch in 2 tsp water and stir into pan. Reduce heat to low and simmer for 2 to 3 minutes.

Main Ingredient: SalmonCuisine: Japanese

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