Crispy Salmon Sushi with Mango

by Pia Haugseth
Fish
Gluten-free
Dairy-free
90 min
Crispy Salmon Sushi with Mango

ingredients

  • 125 g short grain rice
  • 2 dl water
  • 1 tbsp rice vinegar
  • 1 tbsp sugar
  • 1/4 x mango
  • 80 g salmon of sashimi quality
  • 2 tbsp soy sauce
  • 1/4 x lemon
  • 1/2 x spring onion

method

  1. Ad rice in a saucepan. Rinse the rice so that the water is transparent. Cover the rice with cold water and let it stand for 20 minutes.
  2. Rinse the rice one more time and add water. Bring to the boil and lower the heat. Let the rice simmer under the lid for 12 minutes until the water is absorbed. Transfer the rice to a bowl to cool off.
  3. Mix rice vinegar and sugar. Add to the rice and stir well.
  4. Mince the mango and Salma salmon. Add them to a bowl and stir in soy sauce, lemon and a drop of sriracha if you have.
  5. Then you will fry the rice so it becomes crispy. Press the rice into a square box with baking paper. Let it stand for a while and then divide it into pieces with a wet knife.
  6. Fry the pieces in a frying pan with oil, until they are slightly browned on each side.
  7. Then place the salmon mix over and top with minced spring onions. Serve immediately.
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