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| THE LIGHTHOUSE |
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you are here: Recipes | Pressed salmon trout sushi |
Pressed salmon trout sushi
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Pressed salmon trout sushi
with radish and pickled ginger salad
(serves 2)
200g salmon, thinly sliced
2 cups cooked sushi rice
1 sheet nori
¼ cucumber, in ribbons
2 radishes, thinly sliced
2T pickled ginger
1 spring onion, julienned
2T pickled ginger juice
1T mirin
few drops sesame oil
1T sesame seeds
Arrange the salmon in the base of a square baking tin lined with cling wrap. Press the sushi rice evenly over the salmon and then top with the nori. Refrigerate before inverting the sushi and cutting into shapes. For the salad, toss the cucumber, radish, ginger and spring onion together. Whisk the ginger juice, mirin and sesame oil together and dress the salad, sprinkling in the sesame seeds. Serve the salad with the sushi with soy sauce and wasabi on the side, if desired.
TIP!
This is a really easy fuss-free way of making sushi so try replacing the salmon with cooked prawns, seared tuna or even avocado.
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| WEDDING INSPIRATION |
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