If sushi is your favourite food and you like to experiment in the kitchen, this recipe is perfect for you. We've taken inspiration from this Japanese classic and made what is essentially a sushi rice salmon dip with the perfect sweet chilli sauce, perfect as an easy quick dinner ideal hot or cold. Give it a try! 🍣

Shop ingredients

Organic Jasmine Rice – 1 000 g – side dish with the scent of blossoming flowers, nuts and popcorn

£4.79

Himalayan Pink Salt – 1 000 g – pure, valued salt from Pakistan for use in the kitchen and bathroom

Sweet Chilli Sauce – 330 ml – roasted bell peppers with chili peppers, balanced sweet and spicy flavor profile, without preservatives and thickeners

£4.99

Organic Garlic Granules – 85 g – intense aroma and sharp taste, from organic farming

£3.59

Nutrition (1 serving)

450 kcal
48 g carbohydrates
15 g fats
25 g protein

Per 4 portions

Base:

200 g jasmine rice
400 g salmon
1 pinch himalayan salt
1 pinch pepper
50 g sweet chilli sauce
1 pinch garlic granules
10 g nori seaweed

Topping:

80 g avocado
100 g cucumber
1 tbsp light mayonnaise
1 tsp sweet chilli sauce
30 g pickled ginger

Instructions

First, cook the rice, which you salt and optionally add a tablespoon of rice vinegar.
In a bowl, coat cubed salmon in sweet chili sauce.
While the salmon is marinating, preheat the oven to 200°C.
Take a baking dish and spread the cooked rice on the bottom and place the nori slices on top. Layer the salmon in the sweet chilli sauce on top of the seaweed and sprinkle with salt, pepper and dried garlic. Put in the oven for about 8 minutes.
After baking, add sliced avocado, cucumber, pickled ginger and top with mayonnaise and sweet chilli sauce.
Bon appetit!

Products used in the recipe