|1 knob||Fresh ginger, about 5cm long, peeled (Main)|
|2 Tbsp||Soy sauce|
|2 tsp||Sake, or Chinese rice wine|
|4 pieces||Salmon, 150g each, skin left on (Main)|
|1 cup||Brown rice, shot grain|
|4 cups||Spinach, washed, leaves and small stems|
|1 drizzle||Toasted sesame oil, just a few drops to taste|
|1 tsp||Sesame seeds, toasted in a dry pan|
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- Cut 2 thin lengthwise slices from the ginger and cut these into matchsticks and set them aside. Chop remaining ginger until it forms a pulp, or press it through a centrifugal juicer to produce juice.
- Mix ginger pulp or juice with soy and rice wine. Place salmon pieces in a small non-reactive dish and pour ginger mixture on top. Turn to coat, then set aside for 30 minutes to marinate.
- Meanwhile, place rice in a wide saucepan with 1 ½ cups water. Bring just to boil, reduce to lowest heat and cover firmly. Cook for 35 minutes then remove from heat. Leave lid on for 10 minutes, then fluff up rice with a fork before serving.
- Place salmon in a baking dish lined with foil. Bake at 200C for 10 minutes to medium rare.
- Place spinach and stems in a pan with a dash of water and a few drops of sesame oil. Wilt over a high heat for 2 minutes, turning every 30 seconds.
- Serve salmon and spinach on rice. Sprinkle with ginger matchsticks and a few sesame seeds.
Check out Ray McVinnie's video on'How to cook the perfect white rice'.