Flaked roasted salmon over warm sushi rice with soy, spicy mayo, avocado and cucumber, eaten with nori. This gochujang version is finished with gochujang. Ready in about 40 minutes.
Prep 15 min Cook 25 min Serves 2 Easy
Ingredients
🫙Soy Sauce1 tbsp
🥑Avocado1
🥬Cucumber1/2
🐟Salmon250 g fillet
🌾Sushi Rice1 cup, uncooked
🫙Kewpie Mayonnaise1 tbsp
🫙Gochujang1 tbsp
Optional extras
🧅Spring Onions1
🫙Nori Seaweed2 sheets
🫙Hot Sauce1 tsp sriracha
🫙Sesame Seeds1 tsp
Instructions
1
Cook the rice.
2
Roast or air-fry the salmon until it flakes, then break into pieces.
3
Top warm rice with salmon, soy sauce, mayonnaise and sriracha.
4
Add avocado, cucumber, sesame seeds and spring onions; serve with nori.
5
Stir the gochujang into the sauce (or thin it with a little water and drizzle over).
Chef's tip
Prep every topping before you start assembling so the warm and cold parts stay at their best.
