Ingredients
1/4 cup tamari
56 g fresh ginger root, peeled and sliced
1 tablespoon chili paste
2 tbsp of lemon zest
1/2 tbsp sugar
6 portions of 170g of salmon
1/8 cup canola oil
1 1/2 cup carrots, julienned
1 cup diced leek
1 cup julienned shallots
Seasoned broth
200 g of grilled and sliced Matsutake
1 tablespoon toasted sesame seeds

Preparation
Preheat the grill.
Combine tamari, ginger, chili paste, zest and sugar in a shallow dish, add the salmon, brush thoroughly, cover with plastic wrap and let stand in refrigerator for 2 hours.
Remove the salmon and dry in a paper towel. Brush with oil and cook the salmon on the grill 2 to 3 minutes on each side.
Cook carrots, leeks and onions in the broth for 5 min.
Divide vegetables and broth into 6 bowls, cover with a rice cake, mushrooms and a portion of grilled salmon. Sprinkle with sesame seeds.

Preparation of broth
1 large onion, peeled and chopped
3 stalks celery, chopped
2 liters of water
1 piece of kombu (dried seaweed found in natural food stores)
1 cup tamari
120 g sliced ginger root
1 tablespoon chili paste
1/2 cup rice vinegar
2 tbsp of sugar
30 g of bonito tuna flakes (found in natural food stores)
Bring everything except the flakes to a boil in a saucepan. Cook on low heat for 45 minutes. remove from heat and add the flakes and stir. Let stand 30 minutes before filtering and dispose of solids.
Preparation of sticky rice cakes
5 tbsp rice vinegar
5 tbsp sugar
4 tsp sea salt
3 1/3 cups of short grain rice, rinsed
4 cups of water
1piece kombu 8 x 8 cm
Cook rice in water with the ingredients