Saumon inspiré des sushis et riz collant

Cuisiner en gros

Nouveau

avec algues, graines de sésame et filet de mayo épicé

10 min

Difficulté: 1/3

Asiatique

Ingrédients : Filet de saumon • Avocat • Fromage à la crème (substances laitières, ingrédients laitiers modifiés, sel, culture bactérienne, acide lactique, gomme de guar, gomme de caroube, gomme xanthane, sorbate de potassium) (lait) • Riz calrose • Concombre • Mayo épicée (huile végétale, piments forts, jaune d'oeuf congelé, sucres (sucre, glucose), eau, vinaigre, sel, ail, jus de citron concentré, moutarde, gomme de xanthane, acide acétique, acide citrique, caramel, benzoate de sodium, sorbate de potassium, EDTA de calcium disodique) (œuf, moutarde) • Vinaigre de riz (vinaigre de riz, sucre, sel) • Jalapeno • Roasted seaweed (algues, huile de maïs, huile de sésame, sel) (sésame) • Graines de sésame • Ail • Oignon vert.

Allergens

Soya

Moutarde

Blé

Lait

Sulfites

Saumon

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Poisson

Gluten

Utensils

Plaque de cuisson

Cuillères à mesurer

Passoire

Grand bol

Papier aluminium

Casserole moyenne

Verre doseur

Spatule

Essuie-tout

Poêle/sauteuse

Tags

30-min-or-less

Nouveau

Speciality

Ingrédients

Filet de saumon, avec la peau

250 g

Riz collant

0.75 cup

Avocat

1 unit(s)

Algues marines

2 unit(s)

Graines de sésame

9 g

Oignons verts

2 unit(s)

Spicy Mayo

2 tbsp

Vinaigre de riz assaisonné

1 tbsp

Gousses d'ail

2 unit(s)

Jalapeño

1 unit(s)

Mini concombres

1 unit(s)

Fromage à la crème

3 unit(s)

Sel

0.25 tsp

Poivre

0.25 tsp

Preparation

Before starting, preheat the broiler to high.
Wash and dry all produce.
To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
Using a strainer, rinse rice until water runs clear.
To the boiling water, add rice. Stir to combine, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.

Pat salmon dry with paper towels. Season with salt and pepper.
To a foil-lined baking sheet, add salmon. Broil in the middle of the oven for 6-8 min, until cooked through.**
When salmon is done, break salmon up into small pieces, removing and discarding skin.

Meanwhile, thinly slice green onions.
Peel, then mince or grate garlic.
Core, then thinly slice jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
Using scissors, cut 2 seaweed sheets into 1/8-inch thin strips. Set aside the remaining seaweed sheets.

When rice is finished, add rice vinegar, half the green onions and half the sesame seeds. Stir to combine.
To a large bowl, add flaked salmon, cream cheese and garlic. Season with salt and pepper, then stir to combine.
To an 8x8-inch (9x13-inch) baking dish, add rice. Using a spatula, press rice firmly into an even layer. Spoon salmon mixture over top and smooth into an even layer.
Top with the jalapeno rounds. Sprinkle remaining sesame seeds over top.
Broil in the middle of the oven for 5-8 min, until top is golden.

Meanwhile, cut cumber in half lengthwise, then into 1/4-inch matchsticks.
Core, peel and cut avocado into 1/2-inch slices.

Allow salmon dish to cool slightly for about 2-3 min, then top with sliced seaweed and remaining green onions. Drizzle spicy mayo over top.
Divide salmon dish between plates. Serve cucumber sticks, avocado slices and remaining seaweed sheets on the side for building mini sushi rolls.

Nutrition per serving

1040

kcal

Calories

Fat

Saturated Fat

Carbohydrate

Sugar

Dietary Fiber

Protein

150

Cholesterol