1/2
2/2
100%
1
Nutrition balance score
Good
Glycemic Index
73
High
Glycemic Load
66
High
Nutrition per serving
Calories819.2 kcal (41%)
Total Fat31.4 g (45%)
Carbs90.5 g (35%)
Sugars21 g (23%)
Protein46.3 g (93%)
Sodium1788 mg (89%)
Fiber6.7 g (24%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
150gsticky rice
sushi rice, or jasmine rice
1 tablespoonwhite sesame seeds
2 tablespoonssoy sauce
2 tablespoonsrice vinegar
2 tablespoonschilli sauce
such as sriracha
1 tablespoonsesame oil
2salmon fillets
sushi-grade skin-on, skin removed and reserved
3spring onions
green parts only, finely sliced
salmon fillets
skin from the
1 teaspoonshichimi togarashi
or alternatively mix together 0.5 teaspoon chilli flakes, 1 teaspoon white sesame seeds and a pinch of flaky sea salt
flaky sea salt
1mango
ripe, peeled, stoned and cut into 2 cm cubes, 1-inch
1red chilli
deseeded and finely sliced
1lime
finely grated zest and juice of
Instructions
Step 1
1. Start by cooking your rice according to the packet instructions, then set aside and keep warm. 2. Meanwhile, make the crispy salmon skin. Preheat the oven to 210°C (190C fan, 410°F), Gas Mark 612 Line a baking tray with nonstick paper: 3. Ensure all the salmon flesh has been scraped off the skin, then lay it flat on the lined tray and season generously with flaky sea salt. Place another sheet of baking paper over the skin and press down so that the skin is completely flat. Top with another baking tray, then bake for 10-15 minutes until the skin is crisp. 4. While the salmon skin is in the oven, toast the sesame seeds in a small dry frying pan over a medium heat for about 2 minutes until lightly golden. Remove from the pan and set aside to cool. 5. Remove the salmon skin from the oven and break it into small pieces, then toss with the shichimi togarashi (or chilliflakes, sesame seeds and salt). 6. Mix together the soy sauce, vinegar, chilli sauce, sesame oil and toasted sesame seeds in a bowl. Cut the salmon into 1-cm (/2-inch) cubes and add to the bowl with the spring onion greens, then cover and marinate in the fridge for at least 30 minutes. 7. Toss the mango salad ingredients together in a bowl. 8. Either serve the different components in separate bowls or spoon some warm rice into serving bowls and top with the salmon and mango salad and garnish with the crispy salmon skin.
