Informations supplémentaires
35 min.
|
768 kcal
|
easy
|
|
Printable version
1. Cook the rice
Preheat oven to 375°F. Rinse the rice and put in a saucepan with 310 2P | 430 3P cups of water. Bring to a boil. Reduce the heat to low, cover and cook 18-20 minutes. While the rice cooks, add 1/4 cup of rice vinegar, 1 tbsp. of sugar and a pinch of salt in a small saucepan and heat until the sugar is dissolved. Set aside.
2. Setup
Grate the carrot. Cut the cucumber into small cubes or half rounds. Thinly slice the green onion. Cut the salmon into medium-sized pieces. Thinly slice the ginger. Bring the cream cheese to room temperature or soften for a few seconds in the microwave.
3. Mix the salmon
In a bowl, mix the salmon with half of the green onion, soy sauce, cream cheese, salt and pepper.
4. Assemble the dish
Place the cooked rice in a cooking dish with the reserved rice vinegar and mix well. Garnish with the salmon mixture and press well. Bake in the oven 15-18 minutes.
5. Plate your dish
Garnish the dish with the cucumber, carrot, pickled ginger, remaining green onion, wafu sauce, sesame seeds and sriracha sauce to taste. Use the nori sheets to eat the rice. Bon appétit!
2unitSalmon Fillets
140gCalrose Rice
4unitNori Sheet(s)
100mlWafu Sauce
1unitLebanese Cucumber(s)
2unitGreen Onion(s)
10gGrilled Sesame Seeds
30gPickled Ginger
1unitCarrot(s)
20mlSriracha
80gCream Cheese
1unitSoy Sauce
What you need
saucepan, bowl, baking dish, box grater
768 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
72g
24%
fat
37g
57%
cholesterol
113mg
38%
fiber
2g
8%
protein
35g
saturated
11g
55%
sodium
972mg
41%
sugar
7g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg