IN ADVANCE

Ignite the charcoal in the Big Green Egg and heat, with the Stainless Steel Grid, to a temperature of 200°C. Cook the bomba rice as instructed on the packet, but add in the turmeric and saffron for extra colour and flavour.

Meanwhile, cut the salmon fillet into 2 equal strips. Pour the sesame seeds and ras el hanout into two separate dishes. Roll one salmon strip in the sesame seeds and the other salmon strip in the ras el hanout. Defrost the edamame beans. Halve the radishes lengthwise and thinly slice the spring onion. Cut the snack cucumbers lengthwise into quarters. Meanwhile, preheat the Cast Iron Skillet Small on the grid.

Remove the bomba rice from the heat and, once the cooking liquid has been absorbed, leave the rice to rest for a few more minutes.

METHOD

Place the salmon strips in the skillet and fry them for approx. 5 seconds per side.

Remove the salmon from the skillet and leave the strips to cool slightly. Then roll them tightly in plastic wrap and place the strips in the fridge for a few minutes. Meanwhile, mix the sushi vinegar into the cooled rice and add salt and pepper to taste.

Place a round cooking ring (approx. Ø 11 cm) on each plate and fill with a layer of the rice. Gently press down the rice with the back of a spoon and remove the cooking rings. Cut the salmon strips, with the plastic wrap still on, into 2-3 cm thick slices; the plastic wrap helps you cut neater slices

Spread the salmon slices, edamame beans, radishes, spring onion, cucumber and wakame over the rice, garnish with the sushi ginger and dill and serve with the soy sauce.