Ingredients
- Coriander 3g
- Fancy lettuce little gem 0.2g
- Spring onion trimmed 0.01g
- Lime loose pack 0.2g
- Watermelon 0.02g
- Bunched radish 15g
- Red chillis 11g
- Diced mango 35g
- Pier 7 raw Scottish salmon portions (skinless) 1 piece
- Flying goose sriracha hot chilli sauce 30ml
- Heinz professional mayonnaise 20ml
- Yutaka rice vinegar 35ml
- Crispy fried onion 5g
- Everyday Favourites sesame seeds 2g
- Lee Kum Kee teriyaki sauce 20g
- Prep premium toasted sesame oil 3ml
- Tilda brown 'n' white rice 150g
- Triple lion three colour quinoa 100g
- World of spice whole black sesame seeds 1g
- Tate & Lyle caster sugar drum 5g
Method
- Cook, drain and chill the grains before placing into a bowl.
- Heat the vinegar, sugar and sesame oil and then dress the grains. Set to one side.
- Cook the salmon. Either chargrill or oven roast, basting with the teriyaki sauce. Cook and chill until it is required.
- Dice the watermelon to the same size as the mango pieces.
- Slice the radish, spring onions, red chilli and little gem lettuce. Set them all to one side.
- Toast the sesame seeds and mix with the black sesame seeds – Set to one side.
- Arrange the rice and quinoa into a serving bowl, top with the ingredients and finish off by sprinkling over the sesame seeds and crispy onions.
- Mix the sriracha and mayonnaise together and serve alongside the dish.
Find more recipes on our 2023 international food trends page.
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