avec algues, graines de sésame et filet de mayo épicée
Ingrédients : Filets de saumon • Avocat • Fromage à la crème (lait) (substances laitières, ingrédients laitiers modifiés, sel, culture bactérienne, acide lactique, gomme de guar, gomme de caroube, gomme xanthane, sorbate de potassium) • Riz calrose • Concombre • Mayo épicée (œuf, moutarde) (huile végétale, piments forts, jaune d'oeuf congelé, sucres (sucre, glucose), eau, vinaigre, sel, ail, jus de citron concentré, moutarde, gomme de xanthane, acide acétique, acide citrique, caramel, benzoate de sodium, sorbate de potassium, EDTA de calcium disodique) • Vinaigre de riz (vinaigre de riz, sucre, sel) • Jalapeno • Algues marines (sésame) (algues, huile de maïs, huile de sésame, sel) • Graines de sésame • Ail • Oignon vert.
Allergens
Utensils
Tags
Filets de saumon, avec la peau
250 g
Riz collant
0.75 cup
Avocat
1 unit(s)
Algues marines
2 unit(s)
Graines de sésame
9 g
Green Onion
2 unit(s)
Mayo épicée
2 tbsp
Vinaigre de riz assaisonné
1 tbsp
Gousses d'ail
2 unit(s)
Jalapeno
1 unit(s)
Mini concombres
1 unit(s)
Fromage à la crème
3 unit(s)
Sel*
0.25 tsp
Poivre*
0.25 tsp
- 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.
1060
kcal
Calories
65
g
Fat
20
g
Saturated Fat
84
g
Carbohydrate
5
g
Sugar
10
g
Dietary Fiber
39
g
Protein
150
mg
Cholesterol
1170
mg
Sodium
0.5
g
Trans Fat
1350
mg
Potassium
175
mg
Calcium
3.5
mg
Iron
