Recipe Inspiration

Ingredients...

Sushi Rice

 450g Riso Gallo Sustainable Carnaroli rice

120g rice vinegar

45g sugar

15g salt

540g water

Salmon and Garnish

30g Rice vinegar

30g Sugar

30g Water

150g Carrots, peeled & cut into julienne

8g Essential Cuisine Peanut Free Satay Seasoning

60g Olive oil

30g Lime juice

50g Water

25g Essential Cuisine Peanut Free Satay Seasoning

150g Edamame beans

100g Red cabbage, very finely sliced & marinated with 5ml olive oil

100g Spring onion, finely sliced

100g Radish, finely sliced

500g Salmon, skinned & cut into medium dice

5g Dried ground seaweed

Chopped coriander to garnish

Method...

 1. Place the 30g each of water, vinegar and sugar and 8g of Street Food Chef Peanut Free Satay Style Seasoning into a pan. Bring to a simmer. Place the carrots into a container pouring over the pickling liquid. Set one side and allow to cool.

2. Place olive oil, lime juice, 50g water and 25g of Street Food Chef Peanut Free Satay Style Seasoning in a pan bring to a simmer to cook out the seasoning. Set aside to cool.

3. Wash the Riso Gallo Sustainable Carnaroli Rice for 4 minutes, place in a pan with 540g water. Leave to stand for 30 minutes, then bring to the boil, put a lid on, reduce to a simmer for 8-9 minutes. Remove from the heat and leave to stand for 5 minutes.

4. Place the vinegar, sugar and salt in a small saucepan over a high heat, until the sugar has dissolved. Now pour over the rice and leave to cool completely.

5. Place the rice into serving bowls and split the edamame, red cabbage, radishes and spring onions between them also.

6. Mix the Satay dressing and seaweed powder into the salmon and portion out between the bowls. Garnish with the pickled carrot and chopped coriander.