Ingredients

2 SERVINGS

- +
2x 100g sashimi grade salmon fillets (we used sockeye) 1 cup sushi rice 1/4 head red cabbage 2 carrots 3 ribs celery 1/4 red onion 6 green onions 4 garlic cloves 1 thumb sized piece of ginger 2 tsp soy sauce 1 tsp sriracha hot sauce 1 tsp sesame oil 1 tsp coconut sugar
2x 100g
sashimi grade salmon fillets (we used sockeye)
1
sushi rice
1/4 head
red cabbage
2
carrots
3 ribs
celery
1/4
red onion
6
green onions
4
garlic cloves
1 thumb sized
piece of ginger
2
soy sauce
1
sriracha hot sauce
1
sesame oil
1
coconut sugar

Nutritional Info

Serving Size: 1

Amount Per Serving

Calories:

520

Carbs:

61g

Fat:

18g

Protein:

26g

QUICK TIP

Don't make this dish more than a couple of hours ahead of time or the salmon will over marinate.

Equipment Needed

Measuring cups and spoons, knife, cutting board, small bowls, rice cooker or a pot, and a mandolin (if possible)

Instructions

Finely shred the carrots, cabbage and celery on a mandolin slicer or with a sharp knife and cutting board. Set the vegetables aside for later and cook the rice according to package instructions in the rice cooker or pot.

Dice the raw salmon into cubes and place in a bowl. Season with soy sauce, sesame oil, sriracha, sugar and vinegar. Grate ginger and garlic and add it to the bowl. Stir thoroughly and let rest in the fridge for 20-30 minutes.

Make a bed of warm rice and raw vegetables. Spoon the cold salmon on top and enjoy.