Sushi-Inspired Layered Salmon and Sticky Rice

Big Batch

Very High Fibre

Family Friendly

with Seaweed, Sesame Seeds and Spicy Mayo Drizzle

10 min

Difficulty: 1/3

Japanese

Ingredients: Salmon fillets • Avocado • Cream cheese (milk) (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) • Calrose rice • Cucumber • Spicy mayonnaise (egg, mustard) (vegetable oil, chili peppers, frozen egg yolk, sugars (sugar, glucose), water, vinegar, salt, garlic, concentrated lemon juice, mustard, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate, calcium disodium EDTA) • Rice vinegar (rice vinegar, sugar, salt) • Jalapeno • Seaweed (sesame) (seaweed, corn oil, sesame oil, salt) • Sesame seeds • Garlic • Green onion.

Allergens

Mustard

Salmon

Crustaceans

Peanuts

Tree nuts

Soy

May contain traces of allergens

Milk

Egg

Mustard

Wheat

Sulphites

Gluten

Sesame

Fish

Utensils

Paper Towel

Aluminum Foil

Medium Pot

Measuring Cups

Baking Sheet

Measuring Spoons

Strainer

Tags

30-min-or-less

Very High Fibre

Classic-plates

Family Friendly

Pan-asian-plates

Speciality

Ingredients

Salmon Fillets, skin-on

250 g

Sticky Rice

0.75 cup

Avocado

1 unit(s)

Seaweed

2 unit(s)

Sesame Seeds

9 g

Green Onion

2 unit(s)

Spicy Mayo

2 tbsp

Seasoned Rice Vinegar

1 tbsp

Garlic, cloves

2 unit(s)

Jalapeño

1 unit(s)

Mini Cucumber

1 unit(s)

Cream Cheese

3 unit(s)

Salt*

0.25 tsp

Pepper*

0.25 tsp

Preparation

Before starting, preheat the broiler to high.
Wash and dry all produce.
To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
Using a strainer, rinse rice until water runs clear.
To the boiling water, add rice. Stir to combine, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.

Pat salmon dry with paper towels. Season with salt and pepper.
To a foil-lined baking sheet, add salmon. Broil in the middle of the oven for 6-8 min, until cooked through.**
When salmon is done, break salmon up into small pieces, removing and discarding skin.

Meanwhile, thinly slice green onions.
Peel, then mince or grate garlic.
Core, then thinly slice jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
Using scissors, cut 2 seaweed sheets into 1/8-inch thin strips. Set aside the remaining seaweed sheets.

When rice is finished, add rice vinegar, half the green onions and half the sesame seeds. Stir to combine.
To a large bowl, add flaked salmon, cream cheese and garlic. Season with salt and pepper, then stir to combine.
To an 8x8-inch baking dish (use 9x13-inch for 4 servings), add rice. Using a spatula, press rice firmly into an even layer. Spoon salmon mixture over top and smooth into an even layer.
Top with the jalapeños. Sprinkle remaining sesame seeds over top.
Broil in the middle of the oven for 5-8 min, until top is golden.

Meanwhile, cut cumber in half lengthwise, then into 1/4-inch matchsticks.
Cut avocado in half, remove the pit and peel, then cut into 1/2-inch pieces.

Allow salmon dish to cool slightly for about 2-3 min, then top with sliced seaweed and remaining green onions. Drizzle spicy mayo over top.
Divide salmon dish between plates. Serve cucumber sticks, avocado slices and remaining seaweed sheets on the side for building mini sushi rolls.

Nutrition per serving

1060

kcal

Calories

Fat

Saturated Fat

Carbohydrate

Sugar

Dietary Fiber

Protein

150

Cholesterol