Sushi rice with sweet chilli salmon
Sushi rice is not only for Sushi. The flavour and texture is great, and you can serve as it is as a part of a meal.
Credited to: Coeliac UK
Kcal: 570.0
Difficulty: Pretty easy
Serves 4
40 mins prep
12 mins cooking time
Ingredients
- 4 (6 oz) pieces salmon
- 1 clove garlic, sliced
- 2 spring onions, cut into 1cm pieces
- 6 tbsp sweet chilli sauce
- 3 tbsp gluten free soy sauce*
- 1 tbsp fresh ginger, peeled and cut into match sticks
- 250g Sushi rice
- 275ml water
- Sushi vinegar to taste
Notes: *Please check our Food and Drink Information for suitable products.
Method
- To prepare the rice place the rice in a saucepan and rinse it in water several times to remove the starch. You will know when it’s done as the water will run clear.
- Drain the rice and cover with the measured amount of water. Leave to stand for a minimum of 30 minutes to absorb water.
- While the rice is standing prepare the salmon marinade. Place the garlic, spring onions, sweet chill sauce and gluten free soy sauce in a bowl and mix together.
- Pour the marinade over the salmon and then reserve until needed. You can marinade the salmon up to a day in advance if you wish.
- To cook the rice, bring the water and rice to the boil, cover with a lid and reduce the heat to low. Keep the lid on and simmer for 12 minutes.
- Turn the heat off, with the rice still covered with the lid, and let it stand for 10-15 minutes.
- While the rice is standing, bake the salmon in a hot oven for 10- 12 minutes.
- Add the sushi vinegar to the cooked rice and gently fold in the vinegar to taste, taking care not to crushing the grains.
- Serve the salmon and rice with vegetables of your choice.
Nutritional information per serving
Kcal
570
Fat
6g
Carbs
108g
Protein
15g
Fibre
1g
Hints and tips:
*Please check your Food and Drink Guide or Gluten free food checker app for suitable products.
