November 2011

Chef’s Table Nobu Matsuhisa
RESTAURANTS: MATSUHISA and NOBU

SALMON WITH GENMAI (BROWN RICE) SALSA

Matsuhisa spends most of his time these days traveling worldwide to his 29 restaurants, where sashimi and sticky rice reign. But back home in L.A., the sushi master prefers to light up the grill for this delicious and healthful dish. “I’m not so young anymore,” he says with a chuckle. “Brown rice is better for you than white rice.”

4 5-ounce salmon fillets
Sea salt
Freshly ground black pepper
Genmai salsa

Preheat grill or broiler to high. Season salmon with salt and pepper. Grill on wire rack until medium rare, flipping at 4 minutes, about 7 to 8 minutes total. Spread generous spoonful of genmai salsa on top of each fillet.

Genmai Salsa

6 tbsp leftover genmai
4 tbsp tomato, finely diced
4 tbsp cucumber, seeds removed and finely diced
4 tbsp red onion, minced
1 tbsp jalapeño, finely chopped
1 tbsp cilantro, finely chopped
4 tbsp extra-virgin olive oil
2 tsp lemon juice
2 tsp light soy sauce
Salt

Combine first 6 ingredients. Add olive oil, lemon juice, soy sauce and salt and mix. Serves 4.


PHOTO: Brian Leatart
FOOD STYLIST: Leisel Maggiore
TABLEWARE: TableArt