Flaked roasted salmon over warm sushi rice with soy, spicy mayo, avocado and cucumber, eaten with nori. This tandoori version is finished with yogurt and kashmiri chili powder and garam masala. Ready in about 40 minutes.
Prep 15 min Cook 25 min Serves 2 Easy
Ingredients
🧀Yogurt1/4 cup
🌶️Kashmiri Chili Powder1 tsp
🌶️Garam Masala1/2 tsp
🫙Soy Sauce1 tbsp
🥑Avocado1
🥬Cucumber1/2
🐟Salmon250 g fillet
🌾Sushi Rice1 cup, uncooked
🫙Kewpie Mayonnaise1 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
Rub the main ingredient with yogurt, Kashmiri chili and garam masala and let it sit 15 minutes before cooking.
Chef's tip
Prep every topping before you start assembling so the warm and cold parts stay at their best.
