Sushi-Inspired Layered Salmon and Sticky Rice
with Seaweed, Sesame Seeds and Spicy Mayo Drizzle- Salmon
- Sesame
- Egg
- Mustard
- Milk
- Sulphites
- Sesame
- Wheat
- Soy
- Milk
- Mustard
- Peanuts
- Fish
- Egg
- Tree nuts
- Crustaceans
- May contain traces of allergens
- Gluten
Ingredients: Salmon fillet • Avocado • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Calrose rice • Cucumber • Spicy mayonnaise (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) (egg, mustard) • Rice vinegar (rice vinegar, sugar, salt) • Jalapeno pepper • Roasted seaweed (seaweed, corn oil, sesame oil, salt) (sesame) • Sesame seeds • Garlic • Green onion.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
¾ cup
Sticky Rice
(Contains: Sulphites, Sesame, Wheat, Soy, Milk, Mustard, Peanuts, Fish, Egg, Tree nuts, Crustaceans, May contain traces of allergens)
1 unit(s)
Avocado
2 unit(s)
Seaweed
(Contains: Tree nuts, Wheat, Crustaceans, Egg, Fish, Milk, Peanuts, Soy, May contain traces of allergens, Sesame)
9 g
Sesame Seeds
(Contains: Soy, Sulphites, Tree nuts, Egg, Gluten, Milk, Mustard, Peanuts, May contain traces of allergens, Sesame)
2 unit(s)
Green Onion
2 tbsp
Spicy Mayo
(Contains: Sesame, Soy, Sulphites, Wheat, Crustaceans, Fish, Gluten, Milk, May contain traces of allergens, Egg, Mustard)
1 tbsp
Seasoned Rice Vinegar
(Contains: May contain traces of allergens, Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
2 unit(s)
Garlic, cloves
1 unit(s)
Jalapeño
1 unit(s)
Mini Cucumber
3 unit(s)
Cream Cheese
(Contains: Milk)
Not included in your delivery
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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 (9x13-inch) baking dish, 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 jalapeno rounds. 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.
- Core, peel and cut avocado into 1/2-inch slices.
- 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.
