Giant Salmon Joy
Start by adding the cooked rice to a dish with the salmon strips.Arrange it evenly and set it aside.In a medium bowl, add the cream cheese, the avocado cut into small cubes, the cucumber also cut into small cubes and mix everything together very well until fully combined.Add this mixture to the dish with the rice and salmon and spread it evenly.Cover everything with an additional 150 g of cooked rice, arrange it evenly then wrap it with the salmon strips.Next, cover everything with plastic wrap, place it in the refrigerator and let it chill for at least 1 hour.In a large pan over medium to low heat, add the soy sauce, the mirin sake, the refined sugar and stir until the mixture comes to a boil.Turn off the heat and dissolve the cornstarch in the water.Add it to the pan, turn the heat back on and continue stirring until it thickens slightly.Remove this mixture from the heat and let it cool until it reaches room temperature.After the salmon has chilled, remove it from the dish, add sesame seeds to taste and cut it into slices.To finish, pour the sauce we prepared earlier over the dish.Serve.
Ingredientes
- 300g of Cooked Rice
- 500g of Salmon Strips
- 300g of Cream Cheese
- ½ Avocado
- 1 Cucumber
- +150g of Cooked Rice
- Plastic Wrap
Sauce
- 120ml of Soy Sauce
- 120ml of Mirin Sake
- 100g of Refined Sugar
- 2 Teaspoons of Cornstarch
- 80ml of Water
- Sesame Seeds to Taste
Modo de Fazer
Start by adding the cooked rice to a dish with the salmon strips.
Arrange it evenly and set it aside.
In a medium bowl, add the cream cheese, the avocado cut into small cubes, the cucumber also cut into small cubes and mix everything together very well until fully combined.
Add this mixture to the dish with the rice and salmon and spread it evenly.
Cover everything with an additional 150 g of cooked rice, arrange it evenly then wrap it with the salmon strips.
Next, cover everything with plastic wrap, place it in the refrigerator and let it chill for at least 1 hour.
In a large pan over medium to low heat, add the soy sauce, the mirin sake, the refined sugar and stir until the mixture comes to a boil.
Turn off the heat and dissolve the cornstarch in the water.
Add it to the pan, turn the heat back on and continue stirring until it thickens slightly.
Remove this mixture from the heat and let it cool until it reaches room temperature.
After the salmon has chilled, remove it from the dish, add sesame seeds to taste and cut it into slices.
To finish, pour the sauce we prepared earlier over the dish.
Serve.
