Spinach and Salmon Goma-ae Rice Salad
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Ingredients
- 400 g salmon fillets
- 300 g spinach
- 3 tbsp toasted sesame seeds
- 2 tbsp soy sauce
- 1 tsp caster sugar
- 300 g sushi rice
Nutrition (per serving)
- Calories
- 539 kcal
- Protein
- 29.3 g
- Carbohydrate
- 61.8 g
- of which sugars
- 2.2 g
- Fat
- 18.1 g
- of which saturates
- 3.7 g
- Fibre
- 3.5 g
- Salt
- 1.54 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack, then spread on a tray to cool.
- 2
Season the salmon and grill or fry for 3-4 minutes each side until it flakes easily and is opaque all the way through. Flake and cool.
- 3
Wilt the spinach in a pan with a splash of water for 2 minutes, then drain well and squeeze out as much liquid as possible.
- 4
Crush most of the toasted sesame seeds with a pestle and mortar or the back of a spoon, then mix with the soy sauce and caster sugar.
- 5
Toss the spinach in the sesame dressing.
- 6
Divide the cooled rice between four bowls, top with the dressed spinach and flaked salmon, and scatter with the remaining sesame seeds.
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