Swicy
with pineapple-avocado salsaCalorieën
:
911 kcalEiwit
:
28g eiwitDifficulty
:
MakkelijkAllergenen:
- Vis
- Gluten
- Soja
- Tarwe
- Sesamzaad
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Ingredienten
Hoeveelheden
75 gram
Sushirijst
1 stuk(s)
Zalmfilet
(Bevat: Vis)
15 gram
Gochujang
(Bevat: Gluten, Soja, Tarwe)
10 ml
Sojasaus met minder zout
(Bevat: Gluten, Soja, Tarwe)
115 gram
Ananasstukjes
½ stuk(s)
Rode ui
½ stuk(s)
Avocado
½ stuk(s)
Tomaat
½ zakje(s)
Koreaanse kruidenmix
(Bevat: Gluten, Soja, Tarwe, Sesamzaad)
½ zakje(s)
Zwart sesamzaad
(Bevat: Sesamzaad)
Zelf toevoegen
½ el
Zonnebloemolie
1 el
Wittewijnazijn
½ tl
Suiker
175 ml
Water voor de rijst
½ el
Honing [of plantaardig alternatief]
¾ el
[Plantaardige] mayonaise
naar smaak
Extra vierge olijfolie
naar smaak
Peper en zout
Instructies
1
- Preheat the oven to 200°C. Boil the water in a pot or saucepan (see pantry for amount).
- Boil the sushi rice for 12 - 15 minutes. Turn off the heat, then stir in the sugar and half of the white wine vinegar. Set aside until ready to serve, covered.
2
- Drain the pineapple, being sure to reserve the juice. Finely dice the onion and slice the other half.
- In a bowl, combine the gochujang* with the pineapple juice, the honey and half of the soy sauce.
- Cut the salmon into 2cm pieces and pat dry with kitchen paper. Add to the bowl along with the sliced onion. Mix well to combine.
- Transfer to an oven dish and then bake in the oven for 8 - 10 minutes.
*Take care, this ingredient is spicy! Use as preferred.
3
- Meanwhile, halve and pit the avocado, then remove the skin and dice the flesh. Halve the diced pineapple pieces. Dice the tomato.
- In a salad bowl, combine the avocado, pineapple, tomato and finely diced onion. Add the Korean-style spice mix, the rest of of the white wine vinegar and drizzle with extra virgin olive oil to taste. Season with salt and pepper.
- In a bowl, combine the rest of the soy sauce with the mayonnaise.
4
- Serve the rice in deep bowls.
- Top with the gochujang-pineapple glazed salmon and the avocado-pineapple salsa.
- Drizzle with the soy mayonnaise.
