Soy Salmon With Crispy Fried Rice, Avocado & Sriracha Mayo
Get your weekly umami fix with juicy soy-marinated salmon and crispy rice patties. Serve it with sliced avocado, a side of tangy cucumber and spicy sriracha mayo for a speedy dinner that packs a punch.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Vegetable oil, Salt, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then rinse your sushi rice in a sieve under cold running water for 30 secs (use your hands to really wash the grains!), then set aside to drain fully
Add the drained rice with 200ml [300ml] [400ml] cold water and a generous pinch of salt to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to low until very gently bubbling and cook, covered, for 15 min
After 15 min, remove the pot from the heat and keep covered for a further 5 min – this is your sticky rice
Tip: Don't peek! Keep the lid on the whole time to get fluffy and sticky rice!
After the 5 min, stir through your mirin and transfer the sticky rice to a plate and spread it out flat to help it cool down
Slice your cucumber[s] finely
Cut your avocado[s] in half lengthways, around the stone[s]
Remove the stone[s] using a spoon, then scoop out the avocado flesh and slice finely
Add your salmon fillet[s] to a plate with your gluten free soy sauce and give everything a good mix up and set aside – this is your soy-marinated salmon
Combine your sriracha (can't handle the heat? Go easy!) with your mayo and a squeeze of lime in a small bowl – this is your sriracha mayo
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat
Once hot, add the soy-marinated salmon, skin-side down, and cook for 3-4 min or until the skin is crispy
Once crispy, transfer it to a baking tray, skin-side up and reserve the pan, then put the tray in the oven for 7-8 min or until cooked through
Tip: Your fish is cooked once it turns opaque and flakes easily
While the salmon is cooking, shape the cooled sticky rice into 1 patty per person
Wipe the reserved pan clean with kitchen paper and return it to a high heat with a generous drizzle of vegetable oil
Once hot, add the rice patty[ies] and cook for 2-3 min on each side or until golden and crispy – this is your crispy rice patty
Tip: You may need to do this in batches!
Cut the remaining lime into 1 wedge per person
Layer the crispy rice patties with the sliced cucumber, sliced avocado and soy salmon on top
Garnish with a lime wedge, your black sesame seeds and drizzle over the sriracha mayo
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (celery, egg, fish, mustard, nut, sesame, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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