Fresh Wasabi Salmon & Yuzu Prawn Rice Bowl

200g Japanese short-grain rice

250ml water

8 raw king prawns, peeled and deveined

Juice of 1 yuzu (or ½ lemon and ½ lime if unavailable)

150g sashimi-grade salmon, thinly sliced

2 sheets nori, finely shredded

1 tablespoon toasted sesame seeds

The Seasoning

1 teaspoon caster sugar

1 tablespoon light soy sauce

1 teaspoon toasted sesame seeds

To Finish

20–30g fresh wasabi rhizome, finely grated

Light soy sauce, to serve

PREPARATION

COOKING

1. Rinse the rice 4–5 times until the water runs clear. Place it into a saucepan with the measured water, bring to the boil, then reduce to a very low simmer. Cover and cook until the water has been absorbed, then remove from the heat and leave covered to steam for 10 minutes. Meanwhile, combine the yuzu juice and sugar, stirring until dissolved, then add the prawns. Leave them to lightly cure while the rice cooks. Just before serving, stir the light soy sauce and sesame seeds into the prawns.

2. Thinly slice the salmon.

3. Finely shred the nori.

4. Divide the warm rice between two serving bowls.

5. Scatter over the shredded nori and toasted sesame seeds.

6. Arrange the sliced salmon and yuzu prawns over the rice.

7. Just before eating, grate the fresh wasabi using a fine wasabi grater or microplane in a circular motion to create a smooth paste.

8. Allow the grated wasabi to stand for 2–3 minutes to develop its full flavour.

9. Spoon small amounts of the fresh wasabi over the salmon and prawns.

10. Drizzle lightly with soy sauce.

11. Serve immediately.

12. Eat within 15–20 minutes of grating the wasabi for the best flavour.

School of Wok Tips

 Fresh wasabi should always be grated immediately before serving—its flavour begins to fade after around 15–20 minutes.

 A circular grating motion produces a smooth paste and helps break down the cell walls that release wasabi's flavour compounds.

 Fresh wasabi is much milder, sweeter and more aromatic than the green paste commonly served in tubes.

 The yuzu gently cures the prawns while adding bright citrus notes that complement the fresh wasabi beautifully.

FAQs

Is fresh wasabi the same as the green paste in tubes?

No. Most tube "wasabi" contains horseradish, mustard and colouring. Fresh wasabi has a gentler heat, natural sweetness and a much more delicate aroma.

Why wait a couple of minutes after grating the wasabi?

Grating breaks the plant's cell walls, triggering a natural chemical reaction that develops its characteristic flavour and pungency over the next 2–3 minutes.

Can I cook the wasabi?

No. Heat quickly destroys the delicate flavour and aroma of fresh wasabi. It's best added just before serving or enjoyed alongside cooked foods rather than cooked into them.