Chef Hayashi Ryohei's Bo-Sushi [Japanese Cooking] - Dining with the Chef

Join Harry Sugiyama for a fun new series as Master Chef Hayashi shares Kyoto-style salmon Bo-sushi you can make anywhere, plus his surprising 'gari' ginger twist!

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Bo-sushi

Ingredients
220 g salmon
6.6 g salt
3.3 g sugar
Vinegar

150 g rice
160 ml water
White sesame
Orange peel

Sushi Vinegar:
1/3 tsp salt
1 tbsp sugar
1 1/2 tbsp vinegar

Directions
1. Rub the salmon with the salt and sugar. Refrigerate for at least 1 hour. Wipe off excess seasoning, then marinate the salmon in vinegar for at least 1 hour.
2. Cook the rice with water. Season with the sushi vinegar and mix well. Add the orange peel and white sesame seeds. Shape the rice into a bar using plastic wrap. Thinly slice the salmon.
3. Wrap the salmon slices around the rice bar using plastic wrap. Allow to rest briefly at cool room temperature.
4. Cut into portions and arrange on a plate. Serve with gari.


Apple "Gari" Pickles

Ingredients
200 g apple
2 g salt
19 g vinegar
9.5 g sugar
Grated ginger
Olive oil

Directions
1. Thinly slice the apple. Place in a plastic bag, add the salt, and gently rub to draw out excess moisture.
2. Add the vinegar and sugar; mix well.
3. Add the grated ginger, then finish with a small amount of olive oil. Chill before serving.