Salmon Crudo and Sushi Rice
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Salmon Crudo and Sushi Rice calories by ingredient
Introduction
From Dish***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS*** From Dish
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS***
Number of Servings: 4
Ingredients
-
450g salmon fillet
MARINADE
2 Tbsp olive oil
1 Tbsp lemon juice
1 Tbsp soy sauce
1 tsp sesame oil
1 tsp wasabi paste
RICE
1 Tbsp caster sugar
2 Tbsp rice wine vinegar
½ tsp sea salt
1 cup short grain rice
1 cup cold water
SALAD
3 large radishes, cut into matchsticks
1 cup frozen edemame beans, cooked & refreshed
½ small telegraph cucumber, thinly sliced with a vegetable peeler
2 Tbsp pickled ginger, thinly sliced
2 Tbsp sesame seeds, toasted
TO SERVE
Japanese mayonnaise
Wasabi paste
Directions
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.