Ingredients

Stuffing cup (125 mL) Japanese short-grain rice cup (125 mL) water 2 tbsp (25 mL) seasoned rice vinegar 1 tbsp (15 mL) vegetable oil 1 cup (250 mL) sliced leeks, top 2-inches (5-cm) green removed cup (50 mL) chopped carrots 2 cups (500 mL) diced white mushrooms 1 cup (250 mL) packed baby spinach cup (50 mL) edamame or green peas Salt and freshly ground pepper Fish 4 lb (2 kg) piece of salmon, boned 1 tbsp (15 mL) wasabi paste 2 tbsp (25 mL) soy sauce 1 tsp (5 mL) sesame oil Sauce 1 cup (250 mL) chicken stock 1 tbsp (15 mL) seasoned rice vinegar 1 tbsp (15 mL) soy sauce

Description

Ask The Fishmonger To Cut You A Piece Of Salmon For Stuffing. He Will Remove The Centre Bone But Instead Of Dividing The Fillets Into Two Pieces He Will Leave It Whole. You Will Be Able To Open The Salmon Flat, Like A Book. If You Can't Buy This, Then Buy

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