- 1⁄4 cup black bean paste
- 1 tablespoon Dijon mustard
- 2 tablespoons plus 1 tablespoon mirin
- 2 tablespoons fish sauce
- 1/2 tablespoon Sriracha
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
- 1 tablespoon green onion, minced
- 2 tablespoons Chinese vinegar
- 1⁄2 cup plus 2 tablespoons rice wine vinegar
- 1 1⁄2 cups blended oil
- 1 medium carrot, julienned
- 1 medium daikon, julienned
- 1 tablespoon soy sauce
- Salt and pepper
- 1 Skuna Bay Salmon (or any Wild King Salmon), sliced
- 4 cups sticky sushi rice
TO MAKE THE BLACK BEAN VINAIGRETTE, stir together black bean paste, Dijon mustard, 2 tablespoons mirin, fish sauce, Sriracha, ginger, garlic, green onion, Chinese vinegar, and 1⁄2 cup rice wine vinegar. Slowly add oil until emulsified. Set aside and refrigerate. (Note: This makes 1 quart of dressing, which will keep in the refrigerator for a few weeks!)
TO MAKE THE CARROT AND DAIKON SALAD, toss carrot, daikon, 2 tablespoons rice wine vinegar, 1 tablespoon mirin, and soy sauce together. Add salt and pepper to taste. Refrigerate at least two hours.
Lightly brush salmon with ponzu sauce. Bunch it into 2-ounce piles. Broil on high heat until surface is opaque.
Prepare the sticky sushi rice to chef’s preference. Form into balls or cakes.
Serve salmon on plate with rice cakes, and carrot and daikon salad. Drizzle black bean vinaigrette on top.
Recipe by Brian Pekarcik, Executive Chef at Grit & Grace.
Grit & Grace, 535 Liberty Ave., Downtown. 724.255.8970.