Ingredients

• 1/4 cup tamari or shoyu
• 2 ounces fresh ginger root, peeled and sliced
• 1 tablespoon chili paste
• 2 tablespoons lemon zest
• 1/2 tablespoon sugar
• 6 (6-ounce) portions wild salmon (Chinook)
• 1/8 cup vegetable oil
• 1 1/2 cups julienned carrots
• 1 cup cleaned and diced leeks
• 1 cup julienned scallions
• Seasoned broth, recipe follows
• Sticky rice cakes, recipe follows
• 6 ounces matsutake mushrooms, grilled and sliced
• 1 tablespoon toasted sesame seeds

Directions

Seasoned Broth:

1 large onion, peeled and chopped

3 sticks celery, chopped

2 quarts water

1 piece konbu (dried giant kelp)

1 cup tamari or shoyu

4 ounces fresh ginger rootr, sliced

1 tablespoon chili paste

1/2 cup rice wine vinegar

2 tablespoons sugar

1 ounce katsuo bonito shavings

Bring all ingredients, except the bonito shavings, to a simmer in a saucepan. Cook over low heat for 45 minutes, remove from the heat and gently stir in the bonito shavings. Allow the broth to rest for 20 to 30 minutes before straining. Strain and discard solids.

Sticky Rice Cakes:

5 tablespoons rice wine vinegar

5 tablespoons sugar

4 teaspoons sea salt

3 1/3 cups short-grain rice, washed

4 cups water

1 (4 by 4-inch) piece konbu

Bring the rice vinegar, sugar and sea salt to a boil in a small sauce pan, remove from the heat and set aside. Place rice, water and konbu in a heavy bottom saucepan and cover, bring to a simmer over medium heat. When the rice begins to boil reduce the heat to low, stir it gently once and continue cooking, covered until all the liquid is absorbed. Allow the cooked rice to cool 10 to 15 minutes covered with a clean towel.

Turn the cooked rice out onto a tray or large bowl and fan it to cool. Using a large scoop or your hands moistened with a mixture of the vinegar and water portion the sticky rice into 6 balls and flatten them to form cakes. Lightly wrap the cakes and hold in a warm place until serving time.