The viral American recipe true to the original: leftover cold salmon and rice steamed under parchment paper, then mashed with soy sauce, Kewpie mayonnaise, and sriracha, served with avocado, kimchi, and nori sheets.
Ingredients
- 400 g cooked plain Japanese rice
- 240 g cooked plain salmon
- 2 pieces ice cubes
- 1 tbsp Japanese soy sauce
- 2 tbsp Kewpie Japanese mayonnaise
- 2 tsp sriracha sauce
- 1 piece ripe avocado
- 120 g Napa cabbage kimchi
- 4 sheets roasted nori sheets
Method
- Divide the cold salmon between two microwave-safe bowls. Coarsely flake it with a fork, leaving some chunks so it doesn't become mushy.
- Place the cold rice over the salmon and spread it out without packing it down.
- Place an ice cube in the center of each portion of rice. Cover the surface directly with a sheet of parchment paper, gently tucking in the edges to trap the steam.
- Microwave on high until the rice is piping hot and steam has formed under the paper. The ice cube may remain partially intact: its main purpose is to generate moisture.
- Carefully remove the parchment paper, watching out for the steam, then discard any remaining ice.
- Drizzle the soy sauce, Kewpie mayonnaise, and sriracha over the hot rice.
- Thoroughly mix the rice and salmon until you get a creamy, slightly pink, well-combined mixture, taking care not to completely mash the grains.
- Cut the avocado in half, remove the pit and skin, then slice the flesh.
- Arrange the avocado and kimchi on the side of each bowl, without immediately mixing them into the rice.
- Serve immediately with the nori sheets. To eat it like the original recipe, scoop a little of the salmon rice, avocado, or kimchi onto a piece of nori for each bite, fold, and enjoy.
Nutrition
Per serving
- Energy
- 786.1 kcal
- Protein
- 32.47 g
- Carbohydrate
- 59.92 g
- Fat
- 43.09 g
- Fibre
- 4.6 g
- Calcium
- 43.32 mg
- Iron
- 3.06 mg
- Magnesium
- 86.15 mg
