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Cook
10m
Ingredients
Method
Turn cooking mode on
Step 1
Preheat the oven to 200C/180C fan or air fryer to 180C. Line a large baking tray or air fryer basket with non-stick baking paper.
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For
2
M
I
2
Salmon fillets
30
g
Panko breadcrumbs
1
tsp
Dried onion granules
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Nori: I love serving this crunchy salmon roll with sheets of nori to scoop it up or crumbled over the top.
Rice: you can use all sorts of cooked rice. Sticky rice is my favourite as it is most akin to the sushi original. However, leftover jasmine, basmati or brown rice also works – it just needs to be completely cooked and fridge cold before you fry it.
Extra veg: feel free to add extra veggies to this crunchy salmon roll in a bowl. Sliced peppers, grated carrots, shredded cabbage and mangetout all work well.
Make ahead: you can prep the breaded salmon up to 24 hours in advance, then cover with cling film and chill in the fridge. Although you can make the avocado cream in advance, it does have a tendency to discolour so I prefer to whizz it up and serve within the hour. The rice needs to be cooked in advance as it must be fully cooked and fridge cold before frying. If you are nervous about cooling and reheating rice, this page here is very helpful.
What to do with leftovers: Any leftover salmon can be stored in the fridge in an airtight container for up to 2 days. Sriracha mayonnaise keeps for up to 5 days in the fridge, covered.
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Cook
10m
Ingredients
Method
Turn cooking mode on
Step 1
Preheat the oven to 200C/180C fan or air fryer to 180C. Line a large baking tray or air fryer basket with non-stick baking paper.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
2
Salmon fillets
30
g
Panko breadcrumbs
1
tsp
Dried onion granules
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Nori: I love serving this crunchy salmon roll with sheets of nori to scoop it up or crumbled over the top.
Rice: you can use all sorts of cooked rice. Sticky rice is my favourite as it is most akin to the sushi original. However, leftover jasmine, basmati or brown rice also works – it just needs to be completely cooked and fridge cold before you fry it.
Extra veg: feel free to add extra veggies to this crunchy salmon roll in a bowl. Sliced peppers, grated carrots, shredded cabbage and mangetout all work well.
Make ahead: you can prep the breaded salmon up to 24 hours in advance, then cover with cling film and chill in the fridge. Although you can make the avocado cream in advance, it does have a tendency to discolour so I prefer to whizz it up and serve within the hour. The rice needs to be cooked in advance as it must be fully cooked and fridge cold before frying. If you are nervous about cooling and reheating rice, this page here is very helpful.
What to do with leftovers: Any leftover salmon can be stored in the fridge in an airtight container for up to 2 days. Sriracha mayonnaise keeps for up to 5 days in the fridge, covered.
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