Everything great about sushi, minus the stress. Enjoy sushi rice, sesame salmon, edamame & pickled veg with pickled ginger, soy & wasabi sauce.
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1 g||4.2 g|
|Protein||8.6 g||34.4 g|
|Salt||0.61 g||2.46 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Rinse the sushi rice in a sieve under cold running water for 30 secs (use your hands to really wash the grains!), then set aside to drain fully
Add the drained rice with 200ml [400ml] cold water and a generous pinch of salt to a pot with a lid and bring to the boil over a high heat
Tip: Don't let the water fully boil as this will make the rice stick to the pot!
Once boiling, reduce the heat to low until very gently bubbling and cook, covered, for 15 min
After 15 min, remove the pot from the heat and keep covered for a further 10 min before serving – this is your sticky rice
Tip: Don't peek! Keep the lid on the whole time to get perfectly fluffy rice!
While the rice is cooking, peel the carrot[s], then continue to peel lengths until you end up with a pile of carrot 'ribbons'
Peel lengths off the cucumber[s] until you end up with a pile of cucumber 'ribbons'
Add both to a bowl with the rice vinegar and a pinch of salt and sugar and give everything a good mix up – these are your pickled carrot & cucumber ribbons
Meanwhile, finely chop the pickled ginger
Combine the chopped pickled ginger with the soy sauce and toasted sesame oil – this is your pickled ginger & soy dipping sauce
Chop the salmon fillets into cubes
Add all the sesame seeds to a bowl with a generous pinch of salt and mix it all together
Add the salmon cubes to the bowl and give everything a good mix up until the salmon cubes are coated all over – this is your sesame salmon
Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium-high heat
Once the pan is hot, add the sesame salmon and cook for 3-4 min, stirring occasionally, until cooked through
Tip: Your fish is cooked through when it's opaque and flakes easily
Add the edamame beans to a bowl with a pinch of salt and microwave for 1 min or until piping hot and tender with a bite
Trim the spring onion[s] then slice widthways into quarters
Chop each quarter into 4 pieces lengthways – this is your shredded spring onion
Serve the sticky rice in bowls
Top with the sesame salmon, cooked edamame, pickled carrot & cucumber ribbons and shredded spring onions
Serve the pickled ginger & soy dipping sauce to the side, or drizzle all over
Add the wasabi paste to the side (can't handle the heat? Go easy!) and enjoy!