Total prep & cook time: 40 minutes
Yield: 1 portion
Ingredients:
- 6 oz. fresh salmon, cubed 1x1 (sushi grade) Marinate – see recipe
- 4 oz. Seaweed Salad
- 2 oz. fresh carrot, julienne
- 2 oz red cabbage sliced thin
- 4 cucumber, seedless planks (slice very thin)
- 2 oz. sugar snap peas, blanch, shock, and season with kosher salt
- 1 oz. pickled ginger
- 2 Tablespoons Citrus Ginger Mayo – see recipe
- 3 oz. Japanese vinaigrette - see recipe
Salmon Marinade Ingredients
- 2 tablespoons rice wine vinegar
- 2 Tablespoons Soy Sauce, low sodium
- 1 Teaspoon sambal chili
- 1 Teaspoon Sesame Oil
- Combine ingredients with salmon and allow to stand for 1 hour
Japanese Vinaigrette Ingredients
- 2 oz. Rice wine Vinegar
- 1 Tablespoon Ginger, fresh
- 1 Teaspoon Sesame Seed
- 1 Tablespoon Honey
- 1 Teaspoon Green Onion
- 1 Tablespoon Soy Sauce
- 1 Tablespoon Honey
- 1 Teaspoon Cilantro chopped fine
- Combine all ingredients and mix with whisk
Citrus Ginger Mayo Ingredients
- 4 oz. Mayonnaise
- 1 Teaspoon fresh ginger
- 1 Tablespoon orange juice, fresh
- 1 Tablespoon Lime Juice, fresh
- 1 Teaspoon Gochujang paste
- Combine all ingredients with whisk
Preparation
- Combine all ingredients on a plate or in a bowl
Nutrition Facts
- Serving Size: 1 portion
- Calories: 705
- Fat: 40 grams
- Sodium: 3,351 milligrams
- Carbohydrates: 64 grams
- Protein: 35 grams
- Fiber: 12 grams