This is a simple and impressive recipe for entertaining.
Cook the Dainty Kimora Rice according to package instructions. When done, pour out into a large mixing bowl and cover with a tea towel. Set aside to cool.
Preheat oven to 425°F / 220 °C. Place the salmon onto a lined baking sheet. Season lightly with some salt and bake in the oven for 15 minutes, or until firm to the touch and cooked through. Remove and allow to cool completely.
Once cooled, crumble the salmon into a large mixing bowl. Add in the ½ cup Kewpie mayonnaise, sesame oil, 1 sliced green onion, and season with salt and pepper. Mix to combine. Place in the fridge until needed.
To prepare the rice, add in 4 tbsp of the seasoned rice vinegar and gently fold in with a rubber spatula until absorbed. Adjust seasoning with more vinegar if needed. It should have a slight sour/sweet taste.
Line a loaf pan with plastic wrap. Add in 3-4 cups of the rice and press down to pack with the spatula. Top with the prepared salmon and press down with the spatula as well. Cover with plastic wrap and chill in the fridge for 1-2 hours.
When ready to serve, carefully remove the sushi from the pan and place on a large cutting board. Using a sharp knife, cut the overhanging plastic wrap around the base.
Drizzle some more of the Kewpie Mayo over top, followed by the Okonomiyaki sauce if using. Fan out the sliced cucumber and avocado next to it. Place some of the pickled ginger around. Scatter the sesame seeds and remaining sliced green over top to finish. Serve with squares of the seasoned seaweed snacks.
For the board you can add other ingredients as well such as shredded carrot, whatever you like to dress it up!
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