Smoked Salmon Sushi Bites
with Pickled Ginger and Sriracha Mayo
Delicate bites of smoky salmon paired with tangy pickled ginger and a spicy Sriracha mayo dip for a fresh, flavour-packed twist on sushi, at home.
Cals 604 · Prot 17 · Carbs 73 · Fat 28
Family Friendly
Global Eats
40 min
Delicate bites of smoky salmon paired with tangy pickled ginger and a spicy Sriracha mayo dip for a fresh, flavour-packed twist on sushi, at home.
Cals 604 · Prot 17 · Carbs 73 · Fat 28
Family Friendly
Global Eats
Ingredients
Sushi
Smoked Salmon Slices
6*
100 Grams
Sushi rice
225 Grams
Rice vinegar
22 ML
Water
450 ML
Avocado
1 Piece
To serve
Sushi ginger
60 Grams
Mayonnaise
5*9*13*
50 Grams
Sriracha sauce
30 ML
Nori sheets
3*
1 Piece
Soy sauce
9*10*11*
60 ML
Sesame seeds
3*
5 Grams
Black sesame seeds
3*
5 Grams
Allergens
*6 Fish, *5 Eggs, *9 Soya, *13 Mustard, *3 Sesame Seeds, *10 Wheat, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2529 / 604 |
| Fats (g) | 28.1 |
| of which saturated (g) | 4.5 |
| Carbohydrates (g) | 73 |
| of which sugars (g) | 4.8 |
| Fibers (g) | 7.4 |
| Proteins (g) | 17 |
| Salt (g) | 4.8 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Boil rice
- Rinse the sushi rice in a sieve under cold water until the water runs clear.
- Add the sushi rice, a pinch of salt and the measured water to a pot with a lid.
- Bring to a boil over a high heat.
- Once boiling, reduce the heat to low and cover.
- Cook for 15 min or until the water is absorbed and the rice is cooked.
- Once cooked, remove the pot from the heat.
- Once the rice has cooled, fold in the rice vinegar.
- Allow to cool completely.
2 Prep avocado
- Meanwhile, cut the avocado in half.
- Remove the stone.
- Scoop the avocado out of its skin using a spoon, then slice into thin strips.
3 Prep salmon
- Separate the smoked salmon into individual pieces.
4 Assemble
- Line the bottom of a medium sized dish with cling film (large enough to make 2 layers).
- Place half the salmon slices, covering the bottom and up the sides.
- Use half the cooled sushi rice to create a layer.
- Add the sliced avocado and another layer of salmon pieces.
- Top with remaining rice.
- Cover with cling film and refrigerate for 1-2 hours until settled.
Tip! Alternatively use an ice tray to make individual sushi bites.
5 Mix dressings
- In a small bowl, combine the mayonnaise with Sriracha sauce (spicy!).
- Mix until smooth.
6 Serve
- Decant the soy sauce into a small serving bowl.
- Remove the nori sheets from the packaging just before serving.
- Once the sushi tray is cooled completely and firm, remove from the dish.
- Place onto a large plate or board and discard the cling film.
- Use a sharp knife to cut into bite-sized pieces.
- Serve the Smoked Salmon Sushi Bites with Pickled Ginger, Sriracha Mayo, Soy Sauce and Nori Sheets.
- Garnish with sesame seeds.
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