Recipe: Salmon and nori cubes

Ingredients (serves 4):

400 g salmon fillet

2 sheets of nori (Japanese seaweed)

Salt and pepper

Dipping Sauce:

Juice of 1 lemon

1 clove garlic, chopped

1 bunch coriander, chopped

1 red chili, seeded and chopped

Sugar and salt to taste

Method:

1. Check salmon fillets for bones and remove with tweezers. Cut salmon into 2 cm cubes and season with salt and pepper.

2. Cut nori sheets into 2 cm by 6 cm rectangles. Use a pair of scissors.

3. Mix all the ingredients for the dipping sauce together and leave aside in the fridge for flavors to develop.

4. Carefully cover each salmon cube with a nori strip. The salmon will be moist enough to hold the seaweed together. If not, dampen the edges of the nori sheets so they stick to the salmon.

5. Thread nori-covered salmon cubes on bamboo skewers and grill on the hibachi. The natural oils in the salmon will crisp the cubes. Serve with dipping sauce.