Sweet Chili Salmon Bake
Lily Higgins
Lily Higgins
Recipe - Naas - Rushe
Sweet Chili Salmon Bake
Prep Time10 Minutes
Servings3
Cook Time35 Minutes
Ingredients
225g Short grain rice
1 ½ tbsp Rice vinegar
1 tbsp Sugar
1 tsp Salt
1 pack of Gem Lettuce
2 tbsp Cream cheese
120g Mayonnaise
4 tbsp Signature Tastes sweet chilli sauce
1 tsp Toasted sesame oil
2 tbsp Chives, finely chopped & 1 tbsp Finely chopped chives to serve
3 Salmon darnes, cooked & skin removed
1 tbsp Toasted sesame seeds
Directions
Ingredients
- 225g Short grain rice
- 350ml Water
- 1 ½ tbsp Rice vinegar
- 1 tbsp Sugar
- 1 tsp Salt
- 1 pack of Gem Lettuce
- 2 tbsp Cream cheese
- 120g Mayonnaise
- 4 tbsp Signature Tastes sweet chili sauce
- 1 tsp Toasted sesame oil
- 2 tbsp Chives, finely chopped
- 3 Salmon darnes, cooked & skin removed
To Serve:
- 1 tbsp toasted sesame seeds
- 1 tbsp finely chopped chives
- SV Signature Tastes sweet chili sauce
Method
- Rinse the sushi rice, then add it to a pot with the water. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes until all the water is absorbed.
- Remove from heat and season with the rice vinegar, salt, and sugar. Stir to combine. Set aside.
- In a bowl, mix the chives, cream cheese, mayonnaise, chili sauce, and sesame oil until smooth. Gently flake the skinned, cooked salmon in, using a fork. Mix gently.
- Preheat the oven to 200°C.
- Flatten the rice into a baking dish, roughly 9”x9”. Layer the salmon mix over the rice.
- Bake for 10-12 minutes. Drizzle with sweet chili sauce, mayo, chives, and sesame seeds.
- Serve right away with Gem lettuce.
10 minutes
Prep Time
35 minutes
Cook Time
3
Servings
Shop Ingredients
Makes 3 servings
Obento Sushi Rice (1 kg)
€3.70€3.70/kg
Obento Rice Wine Vinegar (250 ml)
€2.75€11.00/l
SuperValu Granulated Sugar (1 kg)
€1.75€1.75/kg
SuperValu Table Salt (750 g)
€0.50€0.67/kg
SuperValu Sweet Gem Lettuce (2 Piece)
€1.49€0.75 each
Philadelphia Original Cream Cheese (165 g)
€2.65€16.06/kg
SuperValu Real Mayonnaise (458 g)
€1.25€2.73/kg
SuperValu Signature Tastes Sweet Chilli Sauce (330 g)
€2.49
Lakeshore Toasted Sesame Oil (250 ml)
€4.99€19.96/l
Not Available
Loose Salmon Darnes (150 g)
€4.49€29.93/kg
SuperValu Sesame Seeds (200 g)
€1.35€6.75/kg
Recipe
Ingredients
- 225g Short grain rice
- 350ml Water
- 1 ½ tbsp Rice vinegar
- 1 tbsp Sugar
- 1 tsp Salt
- 1 pack of Gem Lettuce
- 2 tbsp Cream cheese
- 120g Mayonnaise
- 4 tbsp Signature Tastes sweet chili sauce
- 1 tsp Toasted sesame oil
- 2 tbsp Chives, finely chopped
- 3 Salmon darnes, cooked & skin removed
To Serve:
- 1 tbsp toasted sesame seeds
- 1 tbsp finely chopped chives
- SV Signature Tastes sweet chili sauce
Method
- Rinse the sushi rice, then add it to a pot with the water. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes until all the water is absorbed.
- Remove from heat and season with the rice vinegar, salt, and sugar. Stir to combine. Set aside.
- In a bowl, mix the chives, cream cheese, mayonnaise, chili sauce, and sesame oil until smooth. Gently flake the skinned, cooked salmon in, using a fork. Mix gently.
- Preheat the oven to 200°C.
- Flatten the rice into a baking dish, roughly 9”x9”. Layer the salmon mix over the rice.
- Bake for 10-12 minutes. Drizzle with sweet chili sauce, mayo, chives, and sesame seeds.
- Serve right away with Gem lettuce.