Ingredients

For the rice

  • 225g sushi rice
  • 250ml water
  • 1tbsp mirin
  • 1tbsp rice wine vinegar
  • 2tsp reduced salt soy sauce
  • ½ lime, juice and zest

For the salmon

  • 2x240g By Sainsbury’s 2 Scottish Salmon Fillets
  • 1tbsp miso paste
  • ½ tbsp maple syrup
  • 2tsp reduced salt soy sauce
  • 1/2tbsp sesame oil
  • 1tbsp sesame seeds
  • 1tsp chilli flakes (optional)

For the salsa

  • 1 mango, diced
  • 1 red chilli, diced
  • 1tbsp chopped coriander
  • ½ lime, juice and zest

Other ingredients

  • 1tbsp hot sauce
  • 1tbsp light mayonnaise
  • 6 radishes, shaved
  • 4 spring onions, finely sliced
  • 8 crispy nori snacking sheets
  • 2tbsp crispy onions

Method

  1. 1

    Start by preparing the sushi rice. To do this rinse and drain the rice 2-3 times, then stand in 275ml water for 30 minutes. 

  2. 2

    Preheat the oven to 180c. 

  3. 3

    Tip the sushi and water into a saucepan and bring to the boil, then add a lid, reduce to a simmer and cook for 8 minutes. Turn the heat off at this stage and leave to stand for a further 5 minutes. Remove the lid and add the mirin, rice wine vinegar, soy sauce and lime, using a fork to stir it through. Set aside to cool.

  4. 4

    For the salmon combine the miso paste, maple syrup, soy sauce, sesame oil, sesame seeds and chilli flakes (if using) in a small bowl. Brush this mixture all over the salmon then place on a baking tray and roast for 15 minutes or until just cooked through. Set aside (this can be enjoyed warm or cold). 

  5. 5

    For the mango salsa simply combine the diced mango, red chilli, coriander and lime. Season to taste. 

  6. 6

    Mix together the mayonnaise and hot sauce. Once the rice has cooled down split it between 2 bowls. Add a salmon fillet to each bowl too, along with half the mango salsa and half the hot sauce mayonnaise. Finish with some shaved radish, sliced spring onion and seaweed sheets. Garnish with crispy onions. 

Nutritional Details

Each serving provides
  • Energy 3894kj 930kcal 47%
  • Fat 32.0g 46%
  • Saturates 5.2g 26%
  • Sugars 23.0g 26%
  • Salt 2.3g 38%

% of the Reference Intakes

Typical values per 100g: Energy 737kj/176kcal

Each serving provides

117.4g carbohydrate 6.3g fibre 39.6g protein One of your 5 a day

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