Salmon Crudo and Sushi Rice
- Number of Servings: 4
Ingredients
450g salmon filletMARINADE2 Tbsp olive oil1 Tbsp lemon juice1 Tbsp soy sauce1 tsp sesame oil1 tsp wasabi pasteRICE1 Tbsp caster sugar2 Tbsp rice wine vinegar½ tsp sea salt1 cup short grain rice1 cup cold waterSALAD3 large radishes, cut into matchsticks1 cup frozen edemame beans, cooked & refreshed½ small telegraph cucumber, thinly sliced with a vegetable peeler2 Tbsp pickled ginger, thinly sliced2 Tbsp sesame seeds, toastedTO SERVEJapanese mayonnaiseWasabi paste
RICE Put the caster sugar, vinegar and sea salt in a small saucepan and stir over a low heat to dissolve the sugar. Set aside.
Wash the rice in cold water until the water runs clear. Drain well. Place the rice and water in a medium saucepan and bring to the boil. Stir, cover tightly and turn the heat to its lowest setting. Cook for 25 minutes. Remove from the heat and leave covered for 10 minutes. Spread onto a tray or large plate and sprinkle with the cooled vinegar mixture. Combine gently. Cool. Roll into walnut sized balls, cover and refrigerate until ready to serve.
SALMON Remove the pin bones from the salmon using tweezers. Usng a fine sharp knife, slice the salmon thinly on the diagonal.
MARINADE Whisk the ingredients in a shallow dish and add salmon, turning to coat.
SALAD Combine the ingredients in a bowl.
TO SERVE Transfer the salmon with the marinade to 4 bowls. Arrange with the salad and rice balls on individual plates or small boards. Serve with Japanese mayonnaise and wasabi.
Number of Servings: 4
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.
Wash the rice in cold water until the water runs clear. Drain well. Place the rice and water in a medium saucepan and bring to the boil. Stir, cover tightly and turn the heat to its lowest setting. Cook for 25 minutes. Remove from the heat and leave covered for 10 minutes. Spread onto a tray or large plate and sprinkle with the cooled vinegar mixture. Combine gently. Cool. Roll into walnut sized balls, cover and refrigerate until ready to serve.
SALMON Remove the pin bones from the salmon using tweezers. Usng a fine sharp knife, slice the salmon thinly on the diagonal.
MARINADE Whisk the ingredients in a shallow dish and add salmon, turning to coat.
SALAD Combine the ingredients in a bowl.
TO SERVE Transfer the salmon with the marinade to 4 bowls. Arrange with the salad and rice balls on individual plates or small boards. Serve with Japanese mayonnaise and wasabi.
Number of Servings: 4
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.
Nutritional Info Amount Per Serving
- Calories: 444.7
- Total Fat: 20.7 g
- Cholesterol: 79.9 mg
- Sodium: 335.7 mg
- Total Carbs: 26.5 g
- Dietary Fiber: 2.0 g
- Protein: 36.8 g
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