DECONSTRUCTED BC SALMON ROLL PLATTER
RECIPE TYPE
Seafood
SERVES
6
Prep: 20 min
Cook: 15 min
Grill: 10 min
Ingredients
454g wild sockeye salmon fillets
2 tbsp Longo’s 100% Pure Canola Oil
6 tbsp Longo’s Teriyaki Grilling Sauce, divided
2 Longo’s Mini Cucumbers, julienned
1/4 cup Longo’s Mayonnaise
Toasted Longo’s Essentials Sesame Seeds and thinly sliced nori (optional)
Sushi Rice:
1 cup sushi or short grain rice
1/4 cup unseasoned rice vinegar
1 tbsp granulated sugar
1/2 tsp salt
1/4 cup Longo’s Mayonnaise
1 tsp Longo’s Sesame Oil
Directions
Sushi Rice: Rinse rice well. Combine with 1 1/2 cups water in heavy pot set over medium-high heat. Bring to a simmer; cover and reduce heat to low. Simmer for 15 minutes. Remove from heat and let stand for 5 minutes to finish steaming. Gently heat vinegar with sugar and salt in small saucepan or in the microwave until dissolved.Fold into warm rice followed by mayonnaise and sesame oil. Spread out on platter and cover with a damp paper towel while grilling fish.
Stack 2 large sheets of foil and crimp edges to make a secure base; arrange on baking sheet. Brush with canola oil. Place salmon on the foil and brush evenly with 2 tbsp of the teriyaki sauce.
Carefully slide foil with salmon onto preheated greased grill over medium heat. Close lid and grill for 10 minutes or until fish flakes when tested with a knife. Slide foil back onto baking sheet to remove from grill and let rest for 5 minutes.
To assemble: Flake large chunks of salmon and arrange over rice; top with cucumbers. Drizzle with remaining 4 tbsp teriyaki sauce and mayonnaise; garnish with sesame seeds and nori, if using.
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 20g | Fibre 1g |
Fat 28g | Sugar 7g |
Carbs 35g | Sodium 640mg |
