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Cook
30m
Ingredients
Method
Turn cooking mode on
Step 1
Rinse 300g sushi rice in cold water until the water runs clear. Cook according to packet instructions. While still warm, stir through 2 tbsp rice vinegar, 1 tsp sugar and a pinch of salt. Allow to cool to room temperature.
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For
2
M
I
500
g
Salmon, fresh sushi-grade, diced
1
handful
Coriander, fresh, finely chopped
1
tbsp
Chives, finely chopped
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Make ahead: The salmon can be chopped up and tossed with the sauces/dressing 2 hours ahead of time but make sure you re-cover it and place back in the fridge. Remove when ready to eat.
Sushi grade salmon: Don’t attempt this recipe without sushi-grade salmon please! They have a different preparation to ensure no germs/parasites so that it’s safe to eat totally raw.
Cooked salmon: if you are a little uneasy with raw salmon, you can cook it. I would chop it up, fry it off and then add the sauce afterwards. Or you could roast a whole salmon fillet, 200 °C for 8–10 minutes, and then flake up, dress with the sauce and cover with the lime drizzle.
Other sauces you could try: - Classic spicy mayo: 3 tbsp Kewpie mayo + 1 tbsp sriracha. - Soy-ginger glaze: 2 tbsp soy sauce + 1 tsp grated ginger + 1 tsp honey. - Furikake & sesame seeds: for crunch and umami.
What to do with leftovers: the salmon sushi mix really is best eaten fresh, ideally on the day you buy the raw sushi-grade salmon. If you do have any left over, you can place in an airtight tupperware and keep in the fridge for up to 24 hours.
Only visible to you
Made it?
Autumn,
Healthy-ish,
In a hurry,
No energy to cook,
Seafood,
Spring,
Summer,
Protein Packed,
Under 30 Minutes
Cancel
Cook
30m
Ingredients
Method
Turn cooking mode on
Step 1
Rinse 300g sushi rice in cold water until the water runs clear. Cook according to packet instructions. While still warm, stir through 2 tbsp rice vinegar, 1 tsp sugar and a pinch of salt. Allow to cool to room temperature.
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
500
g
Salmon, fresh sushi-grade, diced
1
handful
Coriander, fresh, finely chopped
1
tbsp
Chives, finely chopped
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.
Make ahead: The salmon can be chopped up and tossed with the sauces/dressing 2 hours ahead of time but make sure you re-cover it and place back in the fridge. Remove when ready to eat.
Sushi grade salmon: Don’t attempt this recipe without sushi-grade salmon please! They have a different preparation to ensure no germs/parasites so that it’s safe to eat totally raw.
Cooked salmon: if you are a little uneasy with raw salmon, you can cook it. I would chop it up, fry it off and then add the sauce afterwards. Or you could roast a whole salmon fillet, 200 °C for 8–10 minutes, and then flake up, dress with the sauce and cover with the lime drizzle.
Other sauces you could try: - Classic spicy mayo: 3 tbsp Kewpie mayo + 1 tbsp sriracha. - Soy-ginger glaze: 2 tbsp soy sauce + 1 tsp grated ginger + 1 tsp honey. - Furikake & sesame seeds: for crunch and umami.
What to do with leftovers: the salmon sushi mix really is best eaten fresh, ideally on the day you buy the raw sushi-grade salmon. If you do have any left over, you can place in an airtight tupperware and keep in the fridge for up to 24 hours.
Only visible to you
Made it?
Autumn,
Healthy-ish,
In a hurry,
No energy to cook,
Seafood,
Spring,
Summer,
Protein Packed,
Under 30 Minutes
Cancel
