Recipes
Date posted: 01/11/2021
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.