Nutrition balance score
Great
Glycemic Index
77
High
Glycemic Load
37
High
Nutrition per serving
Calories355.4 kcal (18%)
Total Fat11.4 g (16%)
Carbs48.5 g (19%)
Sugars2.9 g (3%)
Protein14.6 g (29%)
Sodium561 mg (28%)
Fiber5.3 g (19%)
% Daily Values based on a 2,000 calorie diet
Instructions
Step 1
Cook the sushi rice. Add rice vinegar to the rice after its cooked, if you want to do this properly.
Step 2
Flatten the rice in a baking tin and place it in the fridge for 5-10 minutes to cool it down. (I used a brownie baking tin)
Step 3
In the meantime, cut the salmon in small pieces. Add the sriracha and yoghurt.
Step 4
Take the rice out of the baking tin and cut it in pieces (around 1x2 cm). Fry both sides of the pieces till golden. Dab the pieces with kitchen paper to get the oil off
Step 5
Top the pieces with thin slices of avocado and the salmon. Optional to add a jalapeño.
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