En-cas
Salmon Crispy Rice
3 h 50Pour 21Nutri-Score C€€
C
3 h 50
3 h 50Salmon Crispy Rice
recette de
@healthiersimple
@healthiersimple
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
sushi rice (rinsed and cooked)Céréales300 g
salmon (cooked, shredded with a fork)Poissons380 g
srirachaÉpicerie20 ml- kewpie mayoÉpicerie40 ml
soy sauceÉpicerie15 ml
green onions (thinly sliced)Fruits et légumes2 morceaux
avocado (sliced)Fruits et légumes1 morceau
sesame seedsFruits à coque et graines10 g- nori sheets (cut into strips)Épicerie10 morceaux
- teriyaki sauceÉpicerie30 ml
olive oil (for drizzling, optional)Épicerie10 ml
par portion
Nutrition
93kcal
- Glucides
- 11 g
- Protéines
- 4 g
- Lipides
- 3 g
ce que vous utiliserez
Ustensiles
Friteuse à air
Plat allant au four
Saladier
Poêle
pas à pas
Préparation
- Étape 1
Prepare and press the rice
- Cook the sushi rice following your usual method.
- Line a dish with plastic wrap and press the rice down into an even layer.
- Cover the rice with more plastic wrap on top.
- Étape 2
Chill the rice
- Refrigerate the pressed rice until firm.
- Étape 3
Cut and air fry the rice cubes
- Cut the chilled rice into strips, then into cubes.
- Optional: drizzle a little olive oil on top.
- Air fry at 180 °C until crispy.
- Étape 4
Cook and season the salmon
- Cook the salmon, then shred it with a fork.
- Season with sriracha, kewpie mayo, soy sauce and green onions.
- Étape 5
Assemble and serve
- Top the crispy rice with the salmon mix.
- Finish with avocado, sesame seeds and teriyaki sauce.
- Wrap in nori strips and enjoy.