Ingredients
- 3/4 cup of Jasmin rice
- 1.5 cups of cold water
- 1/2 tbsp salted butter
- 1/2 tbsp olive oil
- 2 x 100g salmon fillets (skin on
- 2 x pinches of salt
- 1/2 a ripe avocado
- 2 tbsp Kewpie Mayonnaise
- 2 tbsp ABC Sweet Soy Sauce Kecap Manus
- 1 tbsp seasame seeds
- 2/3 sheet of sushi nori
- 2 tbsp sliced pickled ginger
Method
- Cook rice: Place rice in sieve and run under cold water until the water runs clear. This removes excess starch and stop the rice from being gluggy. Transfer the rice to a small saucepan, add 1.5 cups of cold water. Bring rice and water to the boil, then reduce heat to low. Cover with a lid and cook for 12-15mins, or until all the water has been absorbed. Remove the saucepan from the heat and let the rice rest with the lid on for at least 5mins to absorb excess moisture. Fluff with a fork before serving. Quick hack: Heat 2 person serve of microwave rice.
- Sear the salmon: While rice is cooking, heat the butter and oil in a medium skillet, on medium heat. Tip - the oil stops the butter burning. Pat the salmon fillets dry with paper towel and rub a pinch of salt into the skin. Place the fillets skin down in the pan and cook for 5mins. Turn the fillets and cook for a further 3-5mis, depending on how thick the fillets are and how well done you like your salmon. Recommend 3 mins for a pink centre. Let it rest while the rice continues to cook. Tip - if the salmon skin isn't crispy, flip back on more timer for 1-2 mins. Quick Hack - Use frozen salmon fillets and defrost before cooking.
- Carve the avocado: Take half an avocado. Peel the skin off (or scoop out in one piece with a tablespoon if stuck). Use a sharp knife to halve the avocado again, then thinly slice each quarter into 5 pieces. Set aside until ready to serve.
- Plating like a pro: Divide fluffed rice between bowls. Delicately place salmon fillet on rice bed. Lovingly splay avocado next to salmon. Drizzle Kewpie Mayo and Sweet Soy onto Salmon and sprinkle with sesame seeds. Using kitchen scissors, cut sushi nori sheet into thirds, then cut each third into 3 squares. Layer around the side of the bowl. Finish with pickled ginger. Delish! This recipe is quick, easy, and can be whipped out to impress at the last minute using cupboard staples. Quick Hack: Halve for a delectable single serve (suggest cooking half cup of rice), or double for a family.
Product used in recipe
- Kewpie - Mayonnaise
- ABC - Sweet Soy Sauce
