Stir Fried Salmon and Sauteed

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Sushi rice		for 2 people
Parsley		a handful
Salmon fillets		2
Vegetable oil		1 tbsp
Salt		1 tsp
Baby spinach		100g
Butter		1 tbsp
Salt & pepper		a little
Mayonnaise		1.5 tbsp
Soy sauce		1 tsp
Chilli powder		1 tsp

Method

Cook

30min

Once the rice is cooked, transfer it to a large flat container and add some sushi vinegar and the finely chopped parsley and mix together. Allow the rice to absorb the sushi vinegar.

Put the oil in a frying pan and fry the salmon for a couple of minutes, then remove from the pan and take off the skin. Flake it and season with the salt.

Allow the salmon to cool then add the mayonnaise, soy sauce and chilli powder and mix well.

Wipe excess oil from the frying pan and add the butter and spinach. Season lightly with the salt & pepper and cook for 1 minute.

Line a deep oven tin with cling film and add the salmon flakes from Step 3.

Add half the sushi rice from Step 1 and press down evenly.

Cover with the spinach from Step 4, then add the remaining sushi rice on top and press down firmly.

Place a large flat dish on top and turn the oven tin upside down. Remove the cling film and slice before serving.

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