Stir Fried Salmon and Sauteed Spinach Sushi Cake

Here's some sushi you can serve to guests who don't like raw fish.

Recipe By: cookbuzz (https://cookbuzz.com/kitchen/454)
Serves 4-5 Cook: 30 min

Ingredients

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

1
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.
2
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.
3
Allow the salmon to cool then add the mayonnaise, soy sauce and chilli powder and mix well.
4
Wipe excess oil from the frying pan and add the butter and spinach. Season lightly with the salt & pepper and cook for 1 minute.
5
Line a deep oven tin with cling film and add the salmon flakes from Step 3.
6
Add half the sushi rice from Step 1 and press down evenly.
7
Cover with the spinach from Step 4, then add the remaining sushi rice on top and press down firmly.
8
Place a large flat dish on top and turn the oven tin upside down. Remove the cling film and slice before serving.

Tips & Note

Stir Fried Salmon and Sauteed Spinach Sushi Cake

Here's some sushi you can serve to guests who don't like raw fish.

Recipe By: cookbuzz (https://cookbuzz.com/kitchen/454)

Serves 4-5

Cook: 30 min

Ingredients

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

Stir Fried Salmon and Sauteed Spinach Sushi Cake

Recipe ID :2602 Posted on 18 APR 2017

Serves 4-5

Cook 30min
views 860
printed 3

saved 1

Here's some sushi you can serve to guests who don't like raw fish.

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Ingredients

Print Ingredients Email Ingredients
for 2 people
a handful
2
1 tbsp
1 tsp
100g
1 tbsp
a little
1.5 tbsp
1 tsp
1 tsp

Method

Cook
30min
1
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.
2
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.
3
Allow the salmon to cool then add the mayonnaise, soy sauce and chilli powder and mix well.
4
Wipe excess oil from the frying pan and add the butter and spinach. Season lightly with the salt & pepper and cook for 1 minute.
5
Line a deep oven tin with cling film and add the salmon flakes from Step 3.
6
Add half the sushi rice from Step 1 and press down evenly.
7
Cover with the spinach from Step 4, then add the remaining sushi rice on top and press down firmly.
8
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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